Hungarian Veal Stew (Borjupörkölt)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon oil or 1 tablespoon lard
  • 14
    cup onion, finely chopped
  • 2
    garlic cloves, minced
  • 14
  • 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
  • 34
    lb potato, diced into 1/2 " pieces (approx. 2 cups)
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DIRECTIONS

  • 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.
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