Temesvári Beef Ragout with Green Beans | Juicy Hungarian Classic

Rinse the beef shoulder thoroughly, pat it dry, and cut it into bite-sized cubes of about 2-3 cm or thinner strips. Finely chop the onion and garlic, and dice the Hungarian wax pepper and tomatoes into small cubes.

Melt the pork lard in a heavy-bottomed pot or Dutch oven. Add the finely chopped onion and sauté over medium heat until translucent and golden. Stir in the minced garlic, diced wax pepper, and tomatoes, then sauté together for 2-3 minutes.

Remove the pot from the heat, sprinkle in the sweet paprika, stir quickly so the paprika does not burn, then add the diced beef. Return to the heat, season with salt and pepper, and stir over high heat for 4-5 minutes until the meat is browned on all sides and develops a nice crust.