This dish originates from Hungary, it’s a very filling dish when served with mashed/boiled potatoes and veg.

Serves: 4 


  • 2 level tablespoons plain flour
  • 3 level tablespoons paprika
  • 1 level teaspoon salt
  • 1/2 level teaspoon black pepper
  • 900g diced stewing or braising steak
  • 1 onion, finely chopped
  • 8 rashers rindless, smoked back bacon
  • 2 tablespoons olive oil
  • 2 level teaspoons mixed dried herbs
  • 400g tin chopped tomatoes
  • 300ml water
  • flat leaf parsley to garnish


  1. Put the flour, paprika, salt and pepper into a large food bag. Add 900g diced steak, twist top of bag and shake to coat the meat.
  2. Cut the bacon into small pieces. Heat the oil in a large frying pan, add onion and bacon and fry for about 5 minutes, stirring occasionally.
  3. Add the beef, separating the pieces as you add them to the pan. Stir continuously over a high heat for about 2 minutes until browned to seal the meat.
  4. Add the mixed herbs, chopped tomatoes and water, stir well and bring to the boil.Transfer to a casserole dish and cook in a preheated oven at 170 C / Gas 3 for 1 1/2 – 2 hours or until tender, stirring half way through cooking time. Serve garnished with flat leaf parsley.