Game stew with potatoes and paprika
From the north east of Slovenia, this hearty dish is heavily influenced by Hungarian cuisine.
- 300 g streaky bacon, diced
- 500 g beef, cubed (shin, chuck or stewing is best)
- 500 g wild boar, cubed (organic pork will do)
- 400 g onions (white or red)
- 800 g waxy potatoes, peeled and cut into bite-sized pieces
- 2 cloves garlic, finely chopped
- tbsp tomato puree
- 1 tsp sweet paprika
- 1 tsp hot smoked paprika (spanish is excellent)
- Large pinch caraway seeds
- 1 bay leaf
- Heat a little olive oil in a large soup saucepan and gently fry the bacon and onions, stirring often.
- After about 6-8 minutes, when the onions should be soft (not brown), add the peppers and continue to cook for a further 4-5 minutes.
- Add the meat and paprika, stir over a highish heat for a minute or two, then add enough hot water to just cover the meat.
- Put a lid on the pot, turn the heat down and simmer for about one hour.
- Add the potatoes, garlic, caraway seeds, bay leaf, tomato puree and salt.
- Replace the lid and cook for a further 30 minutes, until the potatoes are cooked.
- Season to taste and serve hot.