Best Beef And Pork Stew Marosszeki Heranytokany Recipes

MAROSSZéKI HERáNYTOKáNY (HUNGARIAN~ROMANIAN BEEF & PORK STEW)

Steps:

• Slowly cook the bacon in a medium-large Dutch oven, until the fat is rendered and the bacon is crispy. Remove the bacon and set aside.
• Add the onion with a pinch of salt and cook until softened. Stir in the paprika with the half cup water. Bring to a boil and let simmer for 5 minutes.
• Add the beef, a hefty pinch of salt, black pepper, caraway seeds, marjoram, and 1/2 cup of the wine and return to a simmer. Cover the pot and let simmer, gently, for 30 minutes.
• Add the pork tenderloin with the remaining 1/2 cup of wine and a pinch of salt. Bring back to a simmer and cover again. Let simmer gently for 2 1/2 hours. This stage could also be done in a 300 F oven if it is easier.
• About 25 minutes before serving, prepare the potatoes.
• About 15 minutes before serving, while the potatoes are cooking, heat the bacon grease in a skillet. Add the mushrooms with a pinch of salt. Cook until all of their water has released and they are starting to brown.
• Add the mushrooms to the stew and crumble the bacon in it as well. Stir to incorporate.
• Right before serving, whisk the flour into the sour cream, and then slowly whisk the hot stew liquid into the sour cream. When the sour cream is hot, then add it all into the stew and stir to incorporate. Bring it back to a simmer and then turn off the heat. Taste for more salt.
• Serve over the boiled potatoes.

BEEF AND PORK STEW (MAROSSZEKI HERANYTOKANY)

Steps:

• Cut beef into 1/2-inch cubes. Finely chop separately bacon and onion. In a 4-quart heavy kettle cook bacon over moderate heat, stirring, until crisp. Add onion and cook until softened. Stir in paprika and water and simmer 5 minutes. Add beef, pepper, caraway seeds, marjoram, and 1/2 cup wine and simmer, covered, stirring occasionally, 30 minutes. Cut pork into 1/2-inch cubes. Add pork, remaining 1/2 cup wine, and salt to taste and simmer, covered, stirring occasionally, until meat is tender, about 2 1/2 hours.
• Quarter mushrooms. In a skillet cook mushrooms in lard or oil over moderate heat, stirring, until just tender, about 5 minutes, and add to stew.
• Just before serving, in a bowl whisk together sour cream and flour until smooth and stir into stew. Simmer stew, stirring, 5 minutes.

BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB

Steps:

• In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
• When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
• Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
• Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.

BUNKHOUSE BEEF AND PORK STEW

Steps:

• Cut steaks in 1 inches.
• pieces.
• Mix flour, salt, and pepper.
• Toss steak in flour mix.
• Heat oil in lg dutch oven.
• Brown meat.
• Add remaining ingredients.
• Cover and simmer for about 2 hours, or until meat is tender and vegetables are done.