It's not just a beef stew - it's a culinary icon! Citizens of Vienna and Budapest basically live off the stuff, as any trip to a coffee house would tell you. The smell of the beef stew, thick with paprika, fogging up the windows. Usually it's just served with a few kaiser rolls, but we're taking it a little West (geographically) and making a less soupy, more ragu-esque dish that goes perfectly with pasta.
Heat the vegetable oil in a wide based pot suitable for braising and fry the beef, hard, until it's nicely browned. Remove it from the pan using a slotted spoon and add the carrots, celery and onions.
Stir until softened, adding a splash more oil if you need, then add the garlic, fry out, then add the tomato puree and cook that out for a further minute or so. Add the paprika, dry white wine and cooked peppers.
Return the beef to the pan along with the bay leaves, thyme and the chicken stock.
Add the salt and the pepper and stir through.
Cook on a low heat for around 2 hours until meltingly tender. Shred with forks.
Serve with the cooked parpadelle and sour cream to toss through the pasta. Garnish with chopped parsley and a drizzle of butter that you've fried a few chilli flakes in.
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