Erdei Gombás Borjúpaprikás Fűszeres Galuskával (Forest Mushroom Veal Paprikash with Spiced Dumplings)
A rich and flavorful veal paprikash featuring earthy forest mushrooms, tender veal, and a creamy paprika-infused sauce, served with delicate, spiced Hungarian dumplings (galuska).
🧂 Ingredients
- 700 g Veal shoulder(cut into 2.5 cm cubes)
- 300 g Forest mushrooms(mixed, cleaned and sliced (e.g., porcini, chanterelles, oyster))
- 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
- 500 ml Beef broth
- 200 g Sour cream
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- For the Galuska:
- 200 g All-purpose flour
- 2 large Eggs
- 50-70 ml Milk(as needed)
- 1/2 tsp Salt
- 1/4 tsp Nutmeg(freshly grated)
- 1 tbsp Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the veal cubes on all sides in batches. Remove and set aside.
💡 Tip: Don't overcrowd the pot to ensure proper browning. - 2
Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 3
Stir in minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 4
Remove the pot from heat and stir in the sweet and hot paprika. Cook for about 30 seconds, stirring constantly, to prevent burning the paprika.
⏱️ 30 seconds💡 Tip: Removing from heat is crucial to avoid bitter paprika. - 5
Return the pot to medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
⏱️ 2 minutes - 6
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
💡 Tip: Add broth slowly to avoid lumps. - 7
Return the browned veal to the pot. Season with salt and pepper. Cover and simmer gently for about 1 hour, or until the veal is tender.
⏱️ 1 hour - 8
While the veal simmers, prepare the galuska. In a bowl, whisk together flour, eggs, salt, and nutmeg. Gradually add milk until a thick, but pourable batter forms.
💡 Tip: The batter should be similar to pancake batter, but slightly thicker. - 9
Bring a large pot of salted water to a rolling boil for the galuska. Use a wet cutting board or a special galuska maker to scrape small pieces of dough into the boiling water.
💡 Tip: Work in batches to avoid overcrowding the water. - 10
Cook the galuska for 2-3 minutes, or until they float to the surface. Drain and set aside.
⏱️ 3 minutes - 11
Add the sliced forest mushrooms to the veal paprikash. Continue to simmer for another 20-30 minutes, or until the mushrooms are tender and the sauce has thickened.
⏱️ 30 minutes - 12
Stir in the sour cream and heat through gently, but do not boil. Adjust seasoning if necessary.
💡 Tip: Adding sour cream off the heat prevents it from curdling. - 13
Serve the veal paprikash hot, topped with fresh parsley, alongside the spiced galuska.
💡 Pro Tips
- ✓Use a mix of fresh and dried forest mushrooms for deeper flavor if fresh are unavailable.
- ✓For a richer sauce, a splash of dry white wine can be added after sautéing the onions and before the broth.
- ✓Ensure the veal is cut into uniform pieces for even cooking.
🔄 Variations
- Add a tablespoon of tomato paste with the paprika for a deeper color and flavor.
- Incorporate a bay leaf during the simmering of the veal.
- For a vegetarian version, substitute the veal with firm tofu or extra mushrooms and use vegetable broth.