Erdei Gombás Borjúpaprikás Fűszeres Galuskával
A rich and earthy veal and mushroom stew, infused with the quintessential Hungarian paprika, served alongside fragrant, spiced dumplings (fűszeres galuska). This dish highlights the forest's bounty with a variety of mushrooms and tender veal, simmered in a creamy, paprika-spiced sauce.
🧂 Ingredients
- 1 kg Veal stew meat(cut into 1-inch cubes)
- 500 g Mixed forest mushrooms(such as porcini, chanterelles, or morels, cleaned and sliced)
- 2 large Yellow onions(finely chopped)
- 4 cloves Garlic(minced)
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon Smoked paprika
- 2 tablespoons All-purpose flour
- 500 ml Vegetable broth
- 200 g Sour cream
- 1 tablespoon Tomato paste
- 1 teaspoon Caraway seeds(ground)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Butter or oil(for sautéing)
- 2 large Eggs(for galuska)
- 1/4 cup Water(for galuska)
- 1 cup All-purpose flour(for galuska)
- 1/2 teaspoon Salt(for galuska)
- 1/4 teaspoon Ground nutmeg(for galuska)
- pinch Ground cloves(for galuska)
👨🍳 Instructions
- 1
Season the veal cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the butter or oil over medium-high heat. Brown the veal in batches until well-seared on all sides. Remove the veal and set aside.
- 2
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Remove the pot from the heat and stir in the Hungarian sweet paprika, smoked paprika, and ground caraway seeds. Cook for 30 seconds, stirring constantly, to bloom the spices. Be careful not to burn the paprika.
- 4
Return the pot to medium heat. Stir in the flour and tomato paste, cooking for 1-2 minutes to form a paste.
- 5
Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- 6
Return the browned veal to the pot. Add the sliced forest mushrooms. Cover the pot, reduce the heat to low, and simmer for at least 1 hour, or until the veal is tender.
- 7
While the stew simmers, prepare the fűszeres galuska: In a bowl, whisk together the eggs, water, salt, nutmeg, and cloves. Gradually add the flour, mixing until a soft, slightly sticky dough forms. It should be elastic and moist.
- 8
Bring a large pot of salted water to a rolling boil. Using a wet cutting board or a spätzle maker, press or scrape small pieces of the dough into the boiling water. Cook until the galuska float to the surface, then simmer for another 1-2 minutes. Drain well.
- 9
Once the veal is tender, stir in the sour cream until well combined. Do not boil after adding the sour cream, as it may curdle. Adjust seasoning with salt and pepper to taste.
- 10
Serve the veal and mushroom paprikash hot over the freshly cooked fűszeres galuska. Garnish with fresh parsley if desired.
💡 Pro Tips
- ✓For a deeper flavor, marinate the veal overnight in a mixture of paprika, salt, pepper, and a little oil.
- ✓If fresh forest mushrooms are unavailable, use a mix of high-quality dried mushrooms (rehydrated) and common mushrooms like cremini or shiitake.
- ✓Ensure the galuska dough is not too stiff; it should be soft and slightly sticky for the best texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a diced green bell pepper along with the onions for an extra layer of flavor.
- For a richer sauce, a splash of dry white wine can be added after sautéing the onions and before the broth.
- Serve with a dollop of extra sour cream or a sprinkle of fresh dill.