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1
Preheat the oven to 350 degrees F.
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2
Bring the meat to room temperature.
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3
Pat the meat dry with paper towels, then sprinkle liberally with salt and pepper and dredge in flour.
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4
Heat a drizzle of EVOO in a large Dutch oven over medium-high heat.
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5
Add the meat in batches and cook until deep brown all over.
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6
Transfer to a plate.
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7
Add another drizzle of EVOO to the pot and reduce the heat to medium.
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8
Add the butter and let it melt into the oil.
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9
Add the onions and cook until very tender, 15 to 20 minutes.
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10
Add 3 tablespoons paprika, the cumin, garlic, bay leaves, bell peppers and tomatoes, and stir to combine and heat through, 1 to 2 minutes.
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11
Add the stock and wine then return the meat to the pot.
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12
Cover with a lid, transfer the pot to the oven and cook until the meat is tender, about 2 hours.
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13
Remove the meat to a platter and cover with foil.
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14
Using an immersion blender, puree the sauce in the pot.
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15
Stir in the creme fraiche and cook until the sauce is reduced, 20 to 30 minutes.
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16
Return the meat to the pot.
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17
(If you are not serving immediately, cool the stew and then refrigerate until ready to use.
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18
Reheat in a moderate oven or over a medium flame.)
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19
Just before serving, stir in the remaining 1 teaspoon paprika to brighten the flavor.
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20
For garnish, fry the caperberries in a little EVOO until crisp.
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21
Top the stew with a few dollops of creme fraiche and the fried caperberries.
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22
(The green, red and white colors signify the Hungarian flag.)
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23
Any leftover stew is great for lunch or with poached eggs.
