Saucy Hungarian beetroot stew with homemade nokedli

Thoroughly wash the beetroot, peel it, and cut it into even cubes of approx. 1.5 cm. Finely chop the onion and garlic, and dice the Hungarian wax pepper and tomatoes into small pieces.

Heat the sunflower oil in a deep, heavy-bottomed pot, add the finely chopped onion, and sauté over medium heat until golden.

Add the diced Hungarian wax pepper, tomatoes, and minced garlic. Sauté together for a few minutes until the vegetables release their juices and form a rich, aromatic stew base.