Hungarian Winter Stew

Hungarian Winter Stew requires about 2 hours and 20 minutes from start to finish. This recipe serves 6 and costs $2.73 per serving. One portion of this dish contains roughly 30g of protein, 37g of fat, and a total of 529 calories. A mixture of red wine, caraway seeds, sour cream, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people really liked this Eastern European dish. It is perfect for Autumn. It is brought to you by Soup Addict. It works well as a main course. 72 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Try Hungarian Stew, Hungarian Pork Stew, and Hungarian Beef Stew for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Soak mushrooms in 1 cup very, very hot water for a half hour.2. Preheat oven to 275°F.3. Heat oil or lard in a large 5 quart dutch oven or oven-proof stock pot over medium until shimmering. Add 1/2 of the meat, and brown on all sides (about 8 minutes). Remove to a bowl. Repeat with the remaining batch.4. Add the onions and stir well, scraping any browned bits in the bottom of the pan. Allow to soften and turn slightly golden. Add the chile and the peppers, cook briefly until just softened. Add the paprika(s) and stir well to coat the vegetables, cooking for just one minute. Add the flour and stir to coat. Add the mushrooms and their soaking liquid, along with the wine. Stir well to mix.5. Increase heat to medium-high. Add the tomatoes and caraway seeds. Stir well. Finally add the beef stock. Bring to, as Slater delightfully commands, an enthusiastic simmer. Salt generously, give it one last stir and cover with a lid. 6. Place in the oven and allow to cook undisturbed for 1 1/2 hours. 7. While the stew simmers in the oven, prepare the spaetzle, timing it so that it will be completed in synch with the stew.8. When the stew is finished, remove from the oven and allow to rest for 10 minutes. Gently stir in the spaetzle (as much as you want; you might not use it all), then swirl in the sour cream. Or, add the sour cream, and serve the stew on top of the spaetzle.

 

Step by step:

1. Soak mushrooms in 1 cup very, very hot water for a half hour.

2. Preheat oven to 275°F.

3. Heat oil or lard in a large 5 quart dutch oven or oven-proof stock pot over medium until shimmering.

4. Add 1/2 of the meat, and brown on all sides (about 8 minutes).

5. Remove to a bowl. Repeat with the remaining batch.

6. Add the onions and stir well, scraping any browned bits in the bottom of the pan. Allow to soften and turn slightly golden.

7. Add the chile and the peppers, cook briefly until just softened.

8. Add the paprika(s) and stir well to coat the vegetables, cooking for just one minute.

9. Add the flour and stir to coat.

10. Add the mushrooms and their soaking liquid, along with the wine. Stir well to mix.

11. Increase heat to medium-high.

12. Add the tomatoes and caraway seeds. Stir well. Finally add the beef stock. Bring to, as Slater delightfully commands, an enthusiastic simmer. Salt generously, give it one last stir and cover with a lid.

13. Place in the oven and allow to cook undisturbed for 1 1/2 hours.

14. While the stew simmers in the oven, prepare the spaetzle, timing it so that it will be completed in synch with the stew.

15. When the stew is finished, remove from the oven and allow to rest for 10 minutes. Gently stir in the spaetzle (as much as you want; you might not use it all), then swirl in the sour cream. Or, add the sour cream, and serve the stew on top of the spaetzle.

Nutrition Information:

covered percent of daily need