HUNGARIAN VEAL STEW
This is yummy served over mashed potatoes. Boneless chicken or lean pork could be substituted for the veal if desired.
Provided by _Pixie_
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F.
- Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.
- Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.
- Add the veal to the bacon fat/butter left in the frying pan.
- Brown meat on all sides.
- Remove meat from the frying pan and mix with mixture in the baking dish.
- Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.
- Mix well and bring to almost boiling (do not boil).
- When hot pour over meat in baking dish.
- Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.
HUNGARIAN VEAL STEW (PORKOLT)
Make and share this Hungarian Veal Stew (Porkolt) recipe from Food.com.
Provided by Chef Gorete
Categories Hungarian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the veal into cubes.
- Heat the lard in a sauce pan, then add the onions and saute them until they have colour.
- Remove the pot from the heat, then stir in the paprika. Add the meat and tomato to the pan mixing well.
- Return the pot to the heat and brown the meat quickly, stirring often.
- Mix in the water, salt and pepper. Cover and simmer until the meat is tender, stirring occasionally.
- Serve with rice or noodles.
Nutrition Facts : Calories 418.6, Fat 22.2, SaturatedFat 8.9, Cholesterol 193, Sodium 483.4, Carbohydrate 7.3, Fiber 1.9, Sugar 3.3, Protein 45.2
HUNGARIAN VEAL STEW (BORJUPöRKöLT)
A thick, rich and spicy, peasant stew, closely related to goulash soup. The perfect thing for a cold winter's day. This recipe is a mix between one that appeared in the newspaper column "Mother Magyar" by Meryl Constance, my great-great-grandmother's family recipe, and one in "The Hungarian Cookbook" by Susan Derecskey.
Provided by littleturtle
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in large saucepan and fry the onion and garlic gently until onion is golden;.
- add tomato juice and 1 cup stock.
- Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it.
- Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender.
- When everything else is cooked through, add potatoes, salt, pepper, remaining stock, and taste for seasonings; cook 25-30 minutes more.
- Serve with nokedli or csipetke.
HUNGARIAN STEW (PORKOLT)
Make and share this Hungarian Stew (Porkolt) recipe from Food.com.
Provided by Chef Gorete
Categories Veal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the meat into even sized cubes, then set aside. Melt the lard then add the onions to the hot pan and saute until they have some colour.
- Remove the pan from the heat then stir in the paprika. Add the meat cubes and the tomato to the pan, mixing well. Return the pan to the heat and brown the meat quickly, stirring often. Stir in the water, salt and pepper. Cover and simmer until the meat is tender, stirring occasionally.
- Serve with rice or noodles.
Nutrition Facts : Calories 418.2, Fat 22.2, SaturatedFat 8.9, Cholesterol 193, Sodium 192.7, Carbohydrate 7.2, Fiber 1.9, Sugar 3.3, Protein 45.2
PORKOLT (HUNGARIAN STEW) MADE WITH PORK
A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too.
Provided by Fishwrap
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 14
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
- Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
- Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
- Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
- Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 22.9 g, Cholesterol 86.4 mg, Fat 13.2 g, Fiber 2.5 g, Protein 26.9 g, SaturatedFat 5.3 g, Sodium 348.7 mg, Sugar 3.2 g
HUNGARIAN BEEF GOULASH AKA "PORKOLT"
I took the original Hungarian version that my parents taught me, and added my own flare. I hope you like it as much as I do. For best results, use real Hungarian Paprika found in grocery or international food stores. This dish is best served with noodles, and preferably a traditional Hungarian cabbage salad.
Provided by szabo5
Categories Stew
Time 1h45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Saute beef, onions, bell pepper, and ground cumin in oil until onion is near falling apart over medium-low heat, adding water if needed. Blend in paprika, and add enough water to cover beef.
- Cover and reduce heat to low.
- Cook for 1 1/2 hours, or until beef can be separated with wooden spoon, stirring and adding water occasionally.
- Add "Vegeta," or beef buillion, tomato sauce, pressed garlic and wine. Blend and let simmer for another 5-10 minutes.
Nutrition Facts : Calories 545.6, Fat 31.4, SaturatedFat 12.2, Cholesterol 158.8, Sodium 1683.5, Carbohydrate 14.8, Fiber 3.9, Sugar 7.1, Protein 46.1
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