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