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–+ servings
250ml Hungarian Infused Olive Oil Blend – paprika caraway thyme
Garden Infuzions

Hungarian Beef and Potato Skillet with Hungarian Blend Olive Oil

Tender beef, golden potatoes, sweet onion, and paprika-rich pan juices come together in one hearty skillet, with Hungarian Infused Olive Oil Blend adding a smoky, herb-lifted finish that feels bold and comforting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hungarian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds beef chuck cut into 1-inch cubes
  • 2 tablespoons Hungarian Infused Olive Oil Blend
  • 1 1/2 pounds Yukon Gold potatoes cut into 1-inch pieces
  • 1 medium yellow onion sliced
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups beef broth
  • 2 tablespoons chopped fresh parsley

Equipment

  • 1 Large skillet 12-inch or larger
  • 1 Wooden spoon For stirring and scraping the pan
  • 1 Cutting board For prep
  • 1 Chef’s knife For chopping and slicing
  • 1 set Measuring spoons For spices and oil
  • 1 measuring cup For broth

Method
 

Instructions
  1. 1. Pat the beef dry and season it with half the salt and black pepper.
  2. 2. Heat the Hungarian Infused Olive Oil Blend in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, then transfer it to a plate.
  3. 3. Add the potatoes to the skillet and cook, stirring now and then, until the edges begin to turn golden, about 8 minutes.
  4. 4. Stir in the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic, tomato paste, paprika, and caraway seeds, then cook for 1 minute until fragrant.
  5. 5. Return the beef to the skillet and pour in the beef broth, scraping up any browned bits from the bottom of the pan.
  6. 6. Bring the skillet to a gentle simmer, cover partially, and cook for 18 to 20 minutes, stirring occasionally, until the beef is tender and the potatoes are cooked through.
  7. 7. Taste and adjust the seasoning with the remaining salt and black pepper.
  8. 8. Spoon into bowls and finish with chopped parsley before serving.

Notes

For the best browning, keep the pan hot enough to sear the beef in batches instead of crowding it. If you prefer a thicker skillet sauce, uncover the pan for the final 3 to 5 minutes so the broth reduces a bit more.

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