Certainly! Here’s a detailed and elaborately rewritten recipe for Hungarian Veal Stew (Borjúpörkölt) for the “Love With Recipes” site, ensuring that it captures the essence of the dish while providing clear instructions and a delightful reading experience.
Hungarian Veal Stew (Borjúpörkölt)
Description
Embrace the warming embrace of winter with this delightful Hungarian Veal Stew, also known as Borjúpörkölt, which serves as a heartwarming peasant dish that stands in close relation to goulash soup. This rich and spicy stew brings together traditional flavors, offering a thick, aromatic, and robust concoction that is perfect for a chilly day. The recipe is a treasured blend of culinary heritage, drawing inspiration from a beloved newspaper column “Mother Magyar” by Meryl Constance, which preserves my great-great-grandmother’s family recipe, alongside the classic instructions found in “The Hungarian Cookbook” by Susan Derecskey. With a balance of savory spices and hearty ingredients, this dish is not only satisfying but also relatively easy to prepare, making it an ideal choice for both seasoned chefs and beginner cooks alike.
Recipe Details
Detail | Information |
---|---|
Category | One Dish Meal |
Cook Time | 1 hour 20 minutes |
Prep Time | 20 minutes |
Total Time | 1 hour 40 minutes |
Servings | 4 |
Rating | 5 (based on 2 reviews) |
Calories | 280.9 per serving |
Keywords
- Veal
- Meat
- Hungarian
- European
- Beginner Cook
- Stove Top
- < 4 Hours
- Easy
Ingredients
This rich stew requires a few simple yet flavorful ingredients that combine beautifully to create a dish that warms both body and soul.
Ingredient | Quantity |
---|---|
Onion | 1 |
Garlic Cloves | ¼ |
Tomato Juice | 2 cups |
Paprika | ¼ cup |
Beef (veal, cubed) | 2 pounds |
Salt | 1 teaspoon |
Cayenne Pepper | 1 teaspoon |
Potato | 1 (large, cubed) |
Vegetable or Beef Stock | 3 cups |
Nutritional Information
Nutritional Component | Value per Serving |
---|---|
Total Fat | 11.7 g |
Saturated Fat | 3.8 g |
Cholesterol | 93 mg |
Sodium | 1168.5 mg |
Carbohydrates | 17.9 g |
Fiber | 2.7 g |
Sugars | 1.8 g |
Protein | 25.6 g |
Instructions
Embark on the culinary journey of preparing this Hungarian Veal Stew by following these simple yet detailed instructions. Each step is designed to ensure the flavors meld together beautifully, creating a comforting and aromatic dish that delights the palate.
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Prepare the Base: Begin your cooking adventure by heating a generous splash of oil in a large, heavy-bottomed saucepan over medium heat. Add the finely chopped onion and minced garlic cloves, sautéing them gently until the onion becomes golden and translucent. This initial step is crucial as it develops the aromatic foundation for your stew.
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Build the Flavor: Once your onions are perfectly sautéed, pour in the tomato juice and add 1 cup of stock to the pot. The tomato juice will not only provide a vibrant color but will also impart a delightful acidity that balances the richness of the meat.
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Incorporate the Spices: As the mixture begins to bubble gently, sprinkle the sweet paprika into the pot. The paprika is the star of this dish, lending it a characteristic Hungarian flavor. Stir well to ensure that the spices are evenly distributed throughout the liquid.
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Add the Meat: Now it’s time to introduce the cubed veal into the mix. Gently stir the meat to coat it thoroughly with the flavorful base, ensuring each piece is enveloped in the rich mixture.
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Braise to Perfection: Lower the heat to a gentle simmer, cover the pot with a lid, and allow the stew to braise slowly for approximately 45 minutes to 1 hour. This slow cooking process is essential as it tenderizes the meat, allowing it to soak in the spices and flavors, resulting in a melt-in-your-mouth texture.
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Incorporate Potatoes and Seasonings: Once the meat has reached that tender state, it’s time to add the cubed potato along with the salt, cayenne pepper, and the remaining stock. Stir the pot well to combine all the ingredients, then cover and let it simmer for an additional 25 to 30 minutes. This final cooking stage allows the potatoes to soften and absorb the rich flavors of the stew.
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Final Taste Adjustments: Before serving, taste the stew and adjust the seasonings if necessary, adding a pinch more salt or cayenne pepper according to your preference for heat.
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Serve: Once everything is beautifully cooked and the flavors have melded into a delightful stew, serve the Borjúpörkölt hot, accompanied by traditional nokedli (Hungarian dumplings) or csipetke (pinched noodles). These side dishes will perfectly complement the stew, soaking up the rich sauce and enhancing your dining experience.
Conclusion
As you savor each spoonful of this Hungarian Veal Stew, let it transport you to the quaint villages of Hungary, where rich flavors and heartwarming meals are a cherished tradition. This dish not only nourishes the body but also connects us to our culinary heritage, making it a perfect choice for family gatherings or a comforting winter meal. Enjoy your cooking adventure and the delightful flavors that this stew brings to your table!
Feel free to adjust any sections as needed, and let me know if there’s anything else you would like to add or modify!