Beef Tokány

Instructions

1. Prepare the beef
   Pat the beef strips dry with paper towels and season generously with salt and freshly ground black pepper. This helps develop a nice sear on the meat.
2. Sear the meat
   Heat the oil or lard in a large, heavy-bottomed pot over high heat. Working in batches to avoid overcrowding, sear the beef strips until browned on all sides, about 2-3 minutes per batch. Remove the beef and set aside.
3. Sauté the aromatics
   Reduce heat to medium and add the chopped onions to the same pot. Cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes.
4. Add spices and liquid
   Remove the pot from heat momentarily and add the paprika, stirring quickly to prevent burning. Return to heat, add caraway seeds, bay leaf, and beef broth. Scrape the bottom of the pot to release any browned bits (this adds flavor).
5. Simmer the stew
   Return the beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour or until the beef is tender. Add the red bell pepper strips during the last 15 minutes of cooking.
6. Finish with sour cream
   Once the beef is tender, remove from heat. In a small bowl, whisk a few tablespoons of the hot liquid into the sour cream to temper it. Stir this mixture back into the pot. This prevents the sour cream from curdling.
7. Adjust seasonings
   Taste and adjust seasonings with salt and pepper as needed. Remove the bay leaf before serving. Garnish with fresh chopped parsley.