Erdei Borjú Pörkölt Galuskával
A rich and tender veal stew, inspired by forest flavors, slow-cooked with mushrooms and paprika, served with traditional Hungarian nokedli (dumplings). This dish showcases the earthy notes of mushrooms and the comforting texture of tender veal.
🧂 Ingredients
- 1 kg Veal shoulder, cubed
- 3 large Onions, finely chopped
- 4 cloves Garlic, minced
- 3 tbsp Sweet Hungarian paprika
- 1 tsp Caraway seeds, ground
- 500 g Fresh mushrooms (e.g., porcini, cremini), sliced
- 500 ml Beef or veal stock
- 2 tbsp Tomato paste
- 150 ml Sour cream
- 300 g All-purpose flour (for nokedli)
- 3 Eggs (for nokedli)
- 50-70 ml Water (for nokedli)
- to taste Salt
- to taste Black pepper
- 3 tbsp Vegetable oil or lard
👨🍳 Instructions
- 1
Heat oil or lard in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes.
💡 Tip: Slowly cooking the onions brings out their sweetness and forms a flavor base. - 2
Add the minced garlic and sauté for another minute until fragrant. Remove the pot from the heat and stir in the sweet Hungarian paprika and ground caraway seeds. This prevents the paprika from burning.
💡 Tip: Paprika can burn easily, so adding it off the heat is crucial for a smooth, non-bitter flavor. - 3
Return the pot to medium heat. Add the cubed veal and sear on all sides until lightly browned. Stir in the tomato paste and cook for 1-2 minutes.
💡 Tip: Browning the veal adds depth of flavor and texture to the stew. - 4
Pour in the beef or veal stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the veal is starting to become tender.
💡 Tip: Low and slow simmering is key to tenderizing the veal. - 5
Add the sliced mushrooms to the pot. Season with salt and pepper. Continue to simmer, covered, for another 45-60 minutes, or until the veal is very tender and the sauce has thickened.
💡 Tip: The mushrooms will release their moisture, contributing to the stew's liquid and flavor. - 6
While the stew simmers, prepare the nokedli. In a bowl, whisk together flour, eggs, and a pinch of salt. Gradually add water until a thick, smooth batter forms. It should be pourable but not watery.
💡 Tip: The consistency of the nokedli batter is important; too thin and they'll be mushy, too thick and they'll be tough. - 7
Bring a large pot of salted water to a rolling boil. Use a nokedli maker or a colander with large holes to press or drop small pieces of batter into the boiling water. Cook for 2-3 minutes, or until they float to the surface.
💡 Tip: Cook nokedli in batches to avoid overcrowding the pot, which can make them stick together. - 8
Drain the nokedli and toss with a little butter or oil to prevent sticking. Stir the sour cream into the pörkölt just before serving. Do not boil after adding sour cream.
💡 Tip: Adding sour cream at the end keeps it from curdling. - 9
Serve the Erdei Borjú Pörkölt hot, spooned over the prepared nokedli. Garnish with fresh parsley if desired.
💡 Tip: This dish pairs well with a side of pickled vegetables.
💡 Pro Tips
- ✓For a deeper mushroom flavor, use a mix of fresh and dried wild mushrooms (rehydrate dried mushrooms and use their soaking liquid in the stew).
- ✓If you don't have veal, beef chuck roast can be substituted, but it may require a longer cooking time.
- ✓Adjust the amount of paprika to your spice preference. For a spicier version, add a pinch of hot paprika.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of dry white wine to deglaze the pot after searing the veal.
- Incorporate root vegetables like carrots or parsnips along with the mushrooms.
- For a richer sauce, a tablespoon of heavy cream can be added with the sour cream.