Alföld Beef and Bean Ragout | Rich Hungarian One-Pot Dish
(0)
115 min
Masterpiece
Kifli Kukták
Gazdag, szaftos magyaros egytálétel lassan párolt marhalapockával, puha vörösbabbal, kolozsvári szalonnával és illatos fűszerekkel. Tökéletes melengető fogás hűvösebb őszi napokra ropogós kenyérrel és savanyúsággal tálalva.
Ingredients
Preparation method
Preparation
Trim the beef chuck and cut it into bite-sized cubes of about 2.5-3 cm. Finely dice the Kolozsvári bacon. Finely chop the yellow onion, mince the garlic, and core and dice the Hungarian white pepper and fresh tomatoes into 1 cm pieces.
Drain the canned red kidney beans, rinse thoroughly with cold water, and let them drain well in a colander.
Cooking and simmering
Melt the pork lard in a heavy-bottomed pot or cast-iron Dutch oven over medium heat. Add the diced Kolozsvári bacon and fry for a few minutes until crispy and the fat is rendered.
Chef's tip
There is no need to use flour to thicken the sauce: the slow-cooked onions and a few beans lightly crushed with a wooden spoon towards the end of cooking will naturally provide a silky, full-bodied texture.
If you want to make the ragout even heartier, you can also cook some sliced carrots and parsley root in the vegetable base along with the beef.
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