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About this recipe: This dish is generally found in Hungary, but this dish is tweaked a little in other countries, such as Turkey.

gemmawallis Cornwall, England, UK

Serves: 4 

  • 1 tablespoon vegetable oil
  • 300g stir-fry beef strips
  • 100g chestnut mushrooms, quatered
  • 1 teaspoon paprika
  • 500g potatoes, peeled and cut into chunks
  • 600ml hot beef stock
  • 400g tinned tomatoes
  • 1 handful chopped parsley

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Put half of the oil in a non-stick pan and fry the beef for 2 minutes, sitrring once halfway through.
  2. Tip the meat onto a plate. Heat the remaining oil in the pan and fry the mushrooms until starting to colour, about 2 minutes.
  3. Sprinkle paprika over mushrooms (and any other related spices you want), fry briefly, then tip in potatoes, stock and tomatoes.
  4. Give a good stir, cover and simmer for 20 minutes, until potatoes are tender.
  5. Return beef to the pan, and warm through. Stir in parsley.


This goes well with rice (preferably plain), or good on its own as a stew-type meal.

Freezing tip

Any leftovers will freeze well.

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