A perfect wintry stew with loads of paprika for a rich, deep flavour. The dumplings are a cinch to make.

Serves 8

• 3 strips bacon, diced
• 1¹⁄2 boneless blade roast, cut into ½-inch dice
• 2 medium onions, diced
• 1 stalk celery, diced
• 1 large carrot, peeled & diced
• 1 medium parsnip, peeled & diced
• 2 tbsp Hungarian sweet paprika
• 2 cloves garlic, minced
• 2 tsp chopped fresh thyme
• 2 bay leaves
• 1 tsp caraway seeds (optional)
• 1 28 oz/796 mL tin diced tomatoes
• 4 cups beef stock (low sodium, if using prepared)
• to taste salt & pepper
• sour cream for garnish

Cook the bacon in a soup pot over medium heat until crisp. Remove the bacon and set aside. Drain away all but 2 tbsp of the bacon fat from the pot.

Increase the heat to high and add the beef, stirring to sear on all sides, then remove and set aside.

Reduce the heat to medium and sauté the onions, celery, carrot and parsnip until the onions are translucent, about 5 minutes. Add the paprika, garlic, thyme, bay and caraway (if using) and stir for one minute more. Return the beef to the pot and add the tomatoes and beef stock. Bring to a simmer, then cover and continue to simmer until the beef is tender, about 90 minutes. Remove the bay leaves and season to taste. Serve in bowl with cooked noodles or Csipetke (recipe follows) and top with sour cream and the reserved bacon.

CSIPETKE (Homemade Soup Noodles)

Serves 8

• 1 large egg
• ¹⁄2 cup all-purpose four
• pinch salt
• 1 tsp water

Whisk the egg lightly, then stir in the flour and salt, stirring well. The dough should be dense but a little stretchy and you should be able to pick it up and handle it with your hands – if too dense, add the water to achieve this texture.

Using #oured hands, pinch little pea-sized pieces of the dough into the simmering soup and allow the noodles to cook for about 5 minutes.