Marhapörkölt Tarhonyával (Paprika Beef
Stew with Egg Barley)
True Hungarian marhapörkölt is a thick, zesty beef stew,
which is usually served on a bed of tiny egg barley, called tarhonya.
During the time when I was growing up, tarhonya was made
in advance at home, with great care, from a concoction of lots of eggs and
flour, as it needed to dry out before cooking. I still have the acquaintance of
a few old Hungarian ladies who will not deviate from their routine and do not
buy the packaged product sold in stores.
After I emigrated to the States in 1956 and in the many
years following, there was no problem finding tarhonya in Californian grocery
stores already packaged and labeled as "egg barley". However, with
the changing times and locations, this time I had to order my latest supply
online to prepare the meal for this recipe.
Ingredients
- 2 pounds lean stewing beef, cut
into 1 inch cubes
- 1 cup chopped onion
- 1 large tomato, sliced
- 1 bell pepper, seeded and cut in ½
inch strips
- 4 tablespoons cooking oil
- 1 tablespoon Hungarian paprika (sweet
or hot)
- 1 package (8.8 oz) egg barley
- Salt
- Water
Heat up 3 tablespoons of oil in a large frying pan. Add
the onions and fry them until they turn transparent. Stir in the paprika and
brown the cut-up meat pieces on both sides. Pour 1 cup of water into the pan,
stir, and bring up to boil. Cover and simmer for 1 hour, stirring occasionally
and adding more water if necessary.
Stir in the cut-up green pepper and tomato, salt it to
taste. Put the lid back on and continue simmering for about 1 more hour. Add
more water if needed. When the meat is tender taste the sauce and correct the
seasoning.
While the meat is cooking in it's last ½ hour, prepare
the tarhonya.
Heat up 1 tablespoon cooking oil in a 2-quart cooking
pot, and lightly brown the egg barley, stirring constantly. Pour 2 cups of
salted water into the pot; cover and simmer for about 15 minutes. Check, and if
not fully cooked yet, add a bit more water, and cook for few more minutes under
a lid.
Serve it hot with the meat, offer pickles on the side.
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