Hungarian Veal Stew
Dive into the rich, hearty flavors of Hungarian Veal Stew, a comforting classic that brims with authentic Hungarian ingredients and vibrant spices. Tender veal chunks are slow-simmered in a luscious paprika-spiced sauce enriched with sweet yellow bell peppers, carrots, and a splash of sour cream for velvety depth. This one-pot wonder balances complexity and ease, with a straightforward cooking process that lets the flavors develop beautifully over time. Perfectly paired with egg noodles, crusty bread, or fluffy rice, this heartwarming stew is ideal for cozy family dinners or entertaining guests with a touch of Eastern European charm. Don't miss out on this show-stopping recipe that brings traditional Hungarian cuisine to your table!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1.5 pounds veal stew meat
- 1 large onion
- 3 whole garlic cloves
- 2 tablespoons paprika
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 3 cups beef or veal stock
- 2 medium carrots
- 1 large yellow bell pepper
- 1 large bay leaf
- 3 tablespoons vegetable oil
- 0.5 cups sour cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Cut the veal stew meat into bite-sized pieces if not pre-cut. Pat them dry with paper towels and season with salt and black pepper.
Peel and finely dice the onion. Mince the garlic cloves. Peel and slice the carrots into rounds. Dice the yellow bell pepper into 1-inch pieces.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the veal pieces in batches to avoid overcrowding and brown them on all sides, about 4-5 minutes per batch. Remove the browned veal and set aside.
In the same pot, lower the heat to medium. Add the diced onions and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Sprinkle the flour and paprika over the onions and mix well, allowing the spices to coat everything evenly and cook for 2 minutes to remove the raw flour taste.
Stir in the tomato paste and mix until incorporated. Gradually add the stock, stirring constantly to avoid lumps, and bring the mixture to a gentle simmer.
Return the browned veal to the pot. Add the carrots, yellow bell pepper, and bay leaf. Lower the heat to maintain a low simmer, cover the pot partially, and cook for 90 minutes, stirring occasionally.
Check the veal after 90 minutes; it should be very tender. Remove and discard the bay leaf. Adjust seasoning with additional salt and pepper, if needed.
Stir in the sour cream to give the stew a creamy consistency. Cook for another 5 minutes until warmed through, but do not let it boil.
Garnish with freshly chopped parsley and serve hot with egg noodles, rice, or crusty bread.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
