Veal Stew
Veal stew is one of the most beloved Hungarian dishes, representing traditional Hungarian flavors. The slow-cooked veal becomes tender and juicy, while the Hungarian sweet paprika, garlic, and caraway seeds accentuate the dish's character. This recipe is a perfect choice for family gatherings or festive occasions and is always guaranteed to be a hit at the table.
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Ingredients for this recipe
Servings: 4
1
kg
Veal (cut into cubes)
2
Onions
3
cloves
Garlic
1
tbsp
Hungarian Sweet Paprika
2
Tomatoes
1
Bell Pepper
30
g
Lard
1
tsp
Salt
0.5
tsp
Black Pepper
0.5
tsp
Ground Caraway Seeds
200
ml
Water
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Preparation Steps
1
Finely chop the onions and sauté them in a large pot with the lard until translucent. Add the crushed garlic and sauté briefly.
2
Remove the pot from the heat and stir in the Hungarian sweet paprika, being careful not to burn it. Immediately add the diced tomatoes and bell pepper, then mix well.
3
Add the cubed veal and mix thoroughly to coat all sides with the seasoned base.
4
Season with salt, pepper, and ground caraway seeds. Pour in the water and simmer over low heat for 1.5-2 hours, or until the meat is completely tender.
5
Stir occasionally and add more water if necessary to prevent burning. Adjust the seasoning to taste at the end.
6
Serve the veal stew with fresh bread, boiled potatoes, or dumplings (galuska), and offer pickles on the side.
