BEEF AND PORK STEW (MAROSSZEKI HERANYTOKANY)

Beef and Pork Stew (Marosszeki Heranytokany) image

Yield Makes 4-6 servings

Number Of Ingredients 15

1-pound piece boneless beef chuck
1/4 pound double-smoked bacon or regular smoked bacon
1 medium onion
1 tablespoon paprika (preferably sweet Hungarian*)
1/2 cup water
a pinch freshly ground black pepper
a pinch caraway seeds
1/2 teaspoon dried marjoram, crumbled
1 cup dry white wine
1 pound pork tenderloin
1/4 pound mushrooms
1 tablespoon lard or vegetable oil
1 cup sour cream
1 tablespoon all-purpose flour
*available at some specialty foods shops and by mail order from Penzey's, Ltd., tel. (414) 679-7207.

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.