Erdei Gombás Borjúpaprikás (Forest Mushroom Veal Paprikash)
A rich and earthy variation of veal paprikash, this dish incorporates the deep flavors of forest mushrooms alongside tender veal in a creamy, paprika-infused sauce. It's a comforting and sophisticated taste of the Hungarian countryside.
🧂 Ingredients
- 700 g Veal shoulder(cut into 2.5 cm cubes)
- 300 g Mixed forest mushrooms(cleaned and sliced (e.g., porcini, chanterelles, boletus))
- 2 medium Onions(finely chopped)
- 3 cloves Garlic(minced)
- 3 tbsp Sweet Hungarian paprika
- 1 tsp Hot Hungarian paprika(optional, adjust to taste)
- 2 tbsp All-purpose flour
- 200 ml Sour cream
- 500 ml Beef or veal broth
- 2 tbsp Vegetable oil or lard
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat oil or lard in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the sweet and hot paprika. Cook for about 30 seconds, stirring constantly, being careful not to burn the paprika.
- 4
Add the cubed veal to the pot and brown it on all sides. Season with salt and pepper.
- 5
Sprinkle the flour over the veal and stir to coat. Cook for 1-2 minutes, stirring.
- 6
Gradually pour in the broth, stirring to combine and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- 7
Cover the pot, reduce the heat to low, and simmer gently for about 1 hour, or until the veal is tender. Stir occasionally.
- 8
While the veal is simmering, clean and slice the forest mushrooms. If using dried mushrooms, rehydrate them according to package instructions and reserve the soaking liquid.
- 9
Add the fresh or rehydrated mushrooms to the pot with the veal. If using rehydrated mushrooms, add some of their strained soaking liquid to the pot as well.
- 10
Continue to simmer, covered, for another 20-30 minutes, or until the mushrooms are tender and the sauce has thickened. Adjust seasoning with salt and pepper.
- 11
In a separate bowl, whisk the sour cream until smooth. Temper the sour cream by gradually whisking in a ladleful of the hot stew liquid. Then, stir the tempered sour cream into the pot. Heat gently for a few more minutes, but do not boil, to prevent the sour cream from curdling.
- 12
Serve hot, garnished with fresh chopped parsley. Traditionally served with nokedli (Hungarian dumplings) or crusty bread.
💡 Pro Tips
- ✓Using a mix of fresh and dried forest mushrooms can add depth of flavor.
- ✓Don't overcook the paprika, as it can become bitter.
- ✓Ensure the stew simmers gently to keep the veal tender.
- ✓Tempering the sour cream is crucial to avoid curdling.
🔄 Variations
- Add a bay leaf during the simmering process for extra aroma.
- A splash of dry white wine can be added after sautéing the onions for added complexity.
- For a richer sauce, a tablespoon of tomato paste can be added with the paprika.