Hungarian Veal Stew Borjupörkölt Recipes

AUTHENTIC PöRKöLT (HUNGARIAN BEEF AND ONION STEW)

Steps:

• In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
• Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
• Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.

HUNGARIAN VEAL GOULASH

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.

HUNGARIAN VEAL STEW

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 (BORJUPöRKöLT)

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 GOULASH

Steps:

• In a large pot, brown the meat in vegetable oil or pork lard over low heat, stirring frequently.
• Add the onions, garlic, and pepper and saute until translucent. The onions should be cut into very small pieces. This is essential in order to achieve the "stew consistency". Add a small amount of water or broth, if necessary, to keep the vegetables sticking to the pan.
• Add the Hungarian paprika, ground caraway, bay leaves and salt. Mix well.
• Add the chopped tomatoes or the tomato sauce. Also add the beef stock or water.
• Cover and cook over low heat for 2 hours or until tender.
• Re-taste for seasoning.
• Place lard or oil in the Instant Pot and press "Saute" button.
• Brown the meat stirring frequently.
• Add onions, garlic, peppers and continue stirring until onions are translucent.
• Add paprika, ground caraway, bay leaves, salt, tomato sauce or chopped tomatoes and the liquid.
• Cancel the "Saute", close the pot and set it on "Stew". (For tender and juicy meat, I recommend cooking it about 20 minutes per pound(you have 3 pounds of meat in this recipe) of high pressure (the manual setting), plus 15 minutes of natural release.

BLUEPRINT FOR VEAL STEW

Steps:

• Preheat the oven to 325 degrees.
• In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
• Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.