Hungarian Veal Stew BorjupÃÆÃrkÃÆÃlt Recipes

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HUNGARIAN VEAL STEW (PORKOLT)



Hungarian Veal Stew (Porkolt) image

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

2 lbs lean veal
1 tablespoon paprika
1/2 cup water
2 tablespoons lard
2 onions, finely chopped
1 tomatoes, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

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)



Hungarian Veal Stew (Borjupörkölt) image

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

1 tablespoon oil or 1 tablespoon lard
1/4 cup onion, finely chopped
2 garlic cloves, minced
1/4 cup tomato juice
2 cups beef stock (or replace 1/2 cup of beef stock with red wine)
1 tablespoon paprika
1 lb veal or 1 lb beef, cut into bite-sized cubes
1 teaspoon salt
cayenne pepper, to taste
3/4 lb potato, diced into 1/2 " pieces (approx. 2 cups)

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 VEAL GOULASH



Hungarian Veal Goulash image

A nice spicey Hungarian dish. Add more cayenne if you like hotter taste. Tastes even better the next day.

Provided by BoxOWine

Categories     Veal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
2 lbs veal stew meat, cut into 1 " cubes
1 large onion, thinly sliced
1 clove garlic, minced
3/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
hot cooked noodles

Steps:

  • Heat oil in large skillet.
  • Add veal, onion, and garlic.
  • Cook and stir until meat is brown and onion is tender.
  • Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
  • Cover, simmer 1 hour or until meat is tender.
  • Blend flour and 1/4 cup water.
  • Gradually stir into meat mixture.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Serve over noodles.

Nutrition Facts : Calories 544.5, Fat 29.4, SaturatedFat 8.3, Cholesterol 186, Sodium 1938.7, Carbohydrate 24.1, Fiber 1.2, Sugar 16.2, Protein 45.7

HUNGARIAN VEAL STEW



Hungarian Veal Stew image

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

3 slices bacon, diced
3 tablespoons butter
1/2 cup sliced mushrooms
1/2 cup chopped onion
2 lbs veal, cut in cubes
1/2 cup chicken broth
1 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika

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.

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