MAHRAPÖRKÖLT: CARPATHIAN BEEF AND ONION STEW WITH FRIED BRUSSELS SPROUTS AND WALNUTS
1.2kg Manning Valley Naturally shin, diced
sea salt flakes and freshly-ground black pepper
½ cup plain flour
½ cup extra virgin olive oil
100g artisan pancetta
4 brown onions, very finely sliced
8 cloves garlic, finely chopped
4 bay leaves
1 tsp caraway seeds
2 green capsicums, seeded and diced
6 red tomatoes, seeded and diced
4 Tbsp Hungarian paprika
1L beef stock
300g baby Brussels sprouts, quartered
1 cup toasted walnuts, chopped
nökedli, dill and sour cream, to serve
Season half the beef generously with salt and pepper, then toss in flour. Fry in batches in half the olive oil in a pan over a high heat until browned. Set aside. Mince the pancetta and remaining beef coarsely then add to the pan and cook until browned. Mix in the onions, garlic, bay leaves and caraway seeds, and cook for 15 minutes, until softened.
Combine the beef, onion mix, capsicums, tomatoes, paprika and stock in a pressure cooker and cook at full pressure for 1 hour and 20 minutes, until tender.
Meanwhile, fry the Brussels sprouts in the remaining oil in a pan over a high heat for 5 minutes, until caramelised. Season generously with salt and pepper, then add to the stew with the walnuts. Serve with nökedli, dill and sour cream.