Veal Stew a La Hongroise Recipe

Name: Veal Stew a La Hongroise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs stewing veal, cut into bite-size pieces; 3 tablespoons extra virgin olive oil; 1 onion, chopped; 1 green pepper, chopped; 1 ½ cups mushrooms, sliced; 5 ounces tomato paste; 14 ounces canned tomatoes; 50 ml brandy; 2 cups beef broth; 2 tablespoons sweet paprika; ¼ teaspoon cayenne; ½ teaspoon savory; ½ teaspoon salt; ½ teaspoon pepper; 250 ml sour cream

Servings: persons

2 lbs stewing veal, cut into bite-size pieces
3 tablespoons extra virgin olive oil
1 onion, chopped
1 green pepper, chopped
1 ½ cups mushrooms, sliced
5 ounces tomato paste
14 ounces canned tomatoes
50 ml brandy
2 cups beef broth
2 tablespoons sweet paprika
¼ teaspoon cayenne
½ teaspoon savory
½ teaspoon salt
½ teaspoon pepper
250 ml sour cream

1
Heat 2 tbsp olive oil in a heavy skillet.
2
Add onions and cook until soft but not brown.
3
Transfer to a stew pot.
4
Add veal to skillet without over-crowding and cook until nicely browned.
5
Brown in batches if necessary.
6
Transfer to stew pot.
7
Remove skillet from heat and pour off excess oil and fat.
8
Deglaze pan with brandy, scraping up brown bits on bottom of pan.
9
Strain liquid into stew pot.
10
Add beef stock, tomato paste and tomatoes to meat and onions.
11
Add salt, pepper, paprika, cayenne and savory.
12
Stir well.
13
Cover tightly and simmer for 2 to 3 hours, or until meat is tender.
14
Taste and adjust seasoning regularly.
15
Sweat green pepper in a little oil until fragrant.
16
Add to stew during last hour of cooking.
17
Saute mushrooms in butter and oil until just wilted.
18
Add to stew during last half hour of cooking.
19
Serve with a generous dollop of sour cream on top.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs stewing veal, cut into bite-size pieces, 3 tablespoons extra virgin olive oil, 1 onion, chopped, 1 green pepper, chopped, and more.

Yes, Veal Stew a La Hongroise falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Stew a La Hongroise

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