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    You are in: Home / Recipes / Hungarian Veal Stew (Borjupörkölt) Recipe
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    Hungarian Veal Stew (Borjupörkölt)

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    2 Total Reviews

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    • on March 28, 2010

      YUM! This was sooo tasty :) I used a pound of veal leg from our local halal butcher. He promised me it was "very soft meat" and it sure came out great. I had my doubts about using potato with tomato and cayenne, but it was really quite good. I did use 1/2 cup of red wine, and I used strained tomatoes instead of juice. Some sour cream mixed in at the end would probably have brought this dish to a whole new level - I will try it next time... and there will definitely be a next time! I served this on top of a bed of shredded sauteed cabbage which was a nice counterpoint to the heat of the stew. Thanks for sharing this lovely recipe :)

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    • on January 24, 2007

      I changed this recipe a little but it turned out fantastic and we seem to eat it every other week right now. I replaced the tomato juice with 2 Tbs tomato paste, used 8 oz sirloin in place of the pound of veal, used 4 potatoes and 2 carrots. The recipe makes 2 servings and we come away totally satisfied and well within our calorie goals.

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    Nutritional Facts for Hungarian Veal Stew (Borjupörkölt)

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.3
     
    Calories from Fat 104
    37%
    Total Fat 11.6 g
    17%
    Saturated Fat 3.8 g
    19%
    Cholesterol 92.9 mg
    30%
    Sodium 1112.6 mg
    46%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 2.7 g
    11%
    Sugars 1.8 g
    7%
    Protein 25.5 g
    51%

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