Hungarian Veal Stew Borjuprklt
Immerse yourself in the rich and comforting flavors of Hungarian cuisine with Borjúpörkölt, a classic veal stew that is perfect for cozy dinners. Tender cubes of veal are slow-simmered in a luscious sauce infused with Hungarian sweet paprika, fragrant caraway seeds, and fresh vegetables like tomatoes and green bell pepper. This one-pot wonder combines traditional cooking techniques to create a deeply flavorful dish that’s both rustic and sophisticated. Garnished with a dollop of sour cream and a sprinkle of fresh parsley, it pairs beautifully with hearty egg noodle dumplings or crusty bread to soak up every drop of the velvety sauce. Whether you're a fan of Central European dishes or simply seeking a comforting stew to warm your table, this recipe is sure to delight.
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Recipe Information
Ingredients
- 1 kg Veal (cubed, shoulder or leg cuts)
- 2 large Onions (finely chopped)
- 3 cloves Garlic cloves (minced)
- 3 tbsp Lard or vegetable oil
- 2 tbsp Hungarian sweet paprika
- 2 medium Tomatoes (diced)
- 1 medium Green bell pepper (sliced)
- 1 tsp Caraway seeds
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 500 ml Water or beef stock
- 100 ml Sour cream (optional, for garnish)
- 2 tbsp Fresh parsley (chopped, for garnish)
- Egg noodle dumplings or crusty bread (optional, for serving)
Instructions
Heat 3 tablespoons of lard or vegetable oil in a large Dutch oven or heavy pot over medium heat.
Add the finely chopped onions and sauté until soft and translucent, about 5–7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Remove the pot from the heat temporarily and stir in the Hungarian sweet paprika. This prevents the paprika from burning and releasing a bitter flavor.
Place the pot back on low heat and add the cubed veal, stirring until the meat is fully coated in the paprika mixture.
Season with salt, black pepper, and caraway seeds, then mix well.
Add the diced tomatoes and sliced green bell pepper. Stir and let cook for 5 minutes to let the vegetables release some liquid.
Pour in the water or beef stock, enough to almost cover the meat and vegetables. Bring the mixture to a gentle simmer.
Cover the pot with a lid and let it simmer over low heat for about 1.5 hours, stirring occasionally, until the veal is tender and the sauce has thickened. Add more liquid if necessary during cooking to prevent burning.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh parsley, alongside egg noodle dumplings or crusty bread.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1212 mg | 26% | |
*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.
