Hungarian Veal Stew

Dive into the rich, hearty flavors of Hungarian Veal Stew, a comforting classic that brims with authentic Hungarian ingredients and vibrant spices. Tender veal chunks are slow-simmered in a luscious paprika-spiced sauce enriched with sweet yellow bell peppers, carrots, and a splash of sour cream for velvety depth. This one-pot wonder balances complexity and ease, with a straightforward cooking process that lets the flavors develop beautifully over time. Perfectly paired with egg noodles, crusty bread, or fluffy rice, this heartwarming stew is ideal for cozy family dinners or entertaining guests with a touch of Eastern European charm. Don't miss out on this show-stopping recipe that brings traditional Hungarian cuisine to your table!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:100 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1.5 pounds veal stew meat
• 1 large onion
• 3 whole garlic cloves
• 2 tablespoons paprika
• 2 tablespoons flour
• 2 tablespoons tomato paste
• 3 cups beef or veal stock
• 2 medium carrots
• 1 large yellow bell pepper
• 1 large bay leaf
• 3 tablespoons vegetable oil
• 0.5 cups sour cream
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Cut the veal stew meat into bite-sized pieces if not pre-cut. Pat them dry with paper towels and season with salt and black pepper.

Step 2

Peel and finely dice the onion. Mince the garlic cloves. Peel and slice the carrots into rounds. Dice the yellow bell pepper into 1-inch pieces.

Step 3

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the veal pieces in batches to avoid overcrowding and brown them on all sides, about 4-5 minutes per batch. Remove the browned veal and set aside.

Step 4

In the same pot, lower the heat to medium. Add the diced onions and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Step 5

Sprinkle the flour and paprika over the onions and mix well, allowing the spices to coat everything evenly and cook for 2 minutes to remove the raw flour taste.

Step 6

Stir in the tomato paste and mix until incorporated. Gradually add the stock, stirring constantly to avoid lumps, and bring the mixture to a gentle simmer.

Step 7

Return the browned veal to the pot. Add the carrots, yellow bell pepper, and bay leaf. Lower the heat to maintain a low simmer, cover the pot partially, and cook for 90 minutes, stirring occasionally.

Step 8

Check the veal after 90 minutes; it should be very tender. Remove and discard the bay leaf. Adjust seasoning with additional salt and pepper, if needed.

Step 9

Stir in the sour cream to give the stew a creamy consistency. Cook for another 5 minutes until warmed through, but do not let it boil.

Step 10

Garnish with freshly chopped parsley and serve hot with egg noodles, rice, or crusty bread.

Nutrition Facts

Serving size	2223.5 grams (2223.5g)

Amount per serving	% Daily Value*
Calories	2180

Total Fat 120.70g	155%
Saturated Fat 43.60g	218%
Polyunsaturated Fat 25.30g
Cholesterol 632mg	211%
Sodium 4013mg	174%
Total Carbohydrate 87.60g	32%
Dietary Fiber 16.40g	59%
Total Sugars 29.00g
Protein 197.60g	395%

Vitamin D 0IU	0%
Calcium 432mg	33%
Iron 16mg	89%
Potassium 4549mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 35.5%

Carbs: 15.7%