• 2 lbs. beef chuck, trimmed and cut into 2-in. cubes 
  • -1/2-3/4 c. red wine
  • -pinch tarragon, optional
  • -1 sm. onion, finely diced 
  • -1/2 Hungarian or red bell pepper, seeded and finely diced
  • -1 Tbsp. butter + 2 Tbsp. vegetable oil, or the equivalent amount of lard/bacon grease
  • -2 Tbsp. tomato paste
  • -2 cloves garlic, chopped
  • -1 c. broth 
  • -2 (heaping) tsp. good quality sweet Hungarian paprika
  • -1 tsp. dried marjoram
  • -1/2 tsp. caraway seed, preferably ground
  • -8 whole juniper berries, optional
  • -salt and pepper, to taste 
  • -dash of cayenne pepper or hot Hungarian paprika

  • 1. Put the meat in a bowl, pour over the wine, add the tarragon (if using), and marinate while you prepare the other ingredients.
  • 2. Heat the butter and oil over medium heat in a large, heavy-bottomed pot. Add the onions and red pepper, season with black pepper, and sweat until the onions are translucent.
  • 3. Add the tomato paste and cook 60 seconds, stirring to prevent burning.
  • 4. Next, add the meat, leaving the marinade behind in the bowl. Sprinkle with salt and pepper. When the meat begins to color, lower the heat and stir in the paprika. You must stir constantly to avoid burning the paprika (which releases a bitter flavor). To be safe, you can add a splash of broth to the pot when you incorporate the paprika.
  • 5. Add the caraway, garlic, marjoram, hot pepper, and juniper berries and pour in the remaining broth. Cover.
  • 6. Reduce heat to a simmer and braise for at least 1 hr. and up to 3 hrs., depending on the toughness of your meat. Uncover for the last 30 minutes to thicken the sauce. Adjust for salt, pepper, and spiciness, and serve over your favorite starch.