Bakony-style beef stew with homemade nokedli dumplings

Trim any excess connective tissue from the beef chuck, then cut it into thin strips suitable for a tokány stew (approx. 1x4 cm). Slice the smoked bacon into strips as well. Clean and slice the brown button mushrooms. Finely chop the onion and garlic, and dice the wax pepper and tomato.

In a heavy-bottomed pot, render the smoked bacon with the pork lard. Add the finely chopped onion and sauté over medium heat until golden and translucent. Add the minced garlic, diced pepper, and tomato, then sauté for 2 minutes.

Remove the pot from the heat, sprinkle in the sweet paprika, stir quickly, and immediately add the beef strips. Return to high heat and sear until the meat turns pale and releases its juices. Season with salt and pepper, pour in the dry white wine, and let the alcohol cook off.