Andó

Andó is a traditional Hungarian beef stew. It belongs to the family of slow-braised meat dishes in Hungarian cuisine, closely related to pörkölt and goulash, but typically prepared with a thicker, more stew-like sauce. The defining elements are tender meat, onions, and paprika, which together create a rich, deeply flavored dish.

Typical ingredients include beef suitable for braising (such as chuck, brisket, or shin), onions, garlic, and Hungarian sweet paprika. Additional components often seen in versions of andó are tomatoes or tomato paste, bell peppers, and sometimes potatoes or carrots. The sauce may be thickened with a small amount of flour, and some cooks finish the dish with a dollop of sour cream. Salt and pepper are used for seasoning.

The preparation generally involves browning the meat with onions, then adding paprika and garlic, followed by a braising liquid such as stock or water. The mixture is simmered slowly until the meat is very tender and the sauce has reduced to a hearty consistency. The dish is typically served hot, accompanied by csipetke or nokedli (Hungarian dumplings), potatoes, or crusty bread, and can be finished with sour cream in some regional variants.

Variations exist across regions and homes, including the use of pork or mixed meats, and slight deviations in seasoning. The name and exact preparation can vary, but andó remains a staple example of Hungarian rustic cooking, highlighting the characteristic use of paprika and long, gentle cooking to develop flavor.