Hungarian Veal Stew Borjupörkölt Food

HUNGARIAN GOULASH I

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until 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 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 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.

HUNGARIAN BEEF STEW "GOULASH"

Steps:

• In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
• Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.
• Add vinegar and wine and cook until nearly dry.
• Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.

HUNGARIAN STEW

Steps:

• Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture., Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours. , Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.