Beef and Pork Stew (Marosszeki Heranytokany) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is adapted from George Lang's book The Cuisine of Hungary. Ingredients:
1-pound piece boneless beef chuck |
1/4 pound double-smoked bacon or regular smoked bacon |
1 medium onion |
1 tablespoon paprika (preferably sweet hungarian*) |
1/2 cup water |
a pinch freshly ground black pepper |
a pinch caraway seeds |
1/2 teaspoon dried marjoram, crumbled |
1 cup dry white wine |
1 pound pork tenderloin |
1/4 pound mushrooms |
1 tablespoon lard or vegetable oil |
1 cup sour cream |
1 tablespoon all-purpose flour |
Directions:
1. Cut beef into 1/2-inch cubes. Finely chop separately bacon and onion. In a 4-quart heavy kettle cook bacon over moderate heat, stirring, until crisp. Add onion and cook until softened. Stir in paprika and water and simmer 5 minutes. Add beef, pepper, caraway seeds, marjoram, and 1/2 cup wine and simmer, covered, stirring occasionally, 30 minutes. Cut pork into 1/2-inch cubes. Add pork, remaining 1/2 cup wine, and salt to taste and simmer, covered, stirring occasionally, until meat is tender, about 2 1/2 hours.
2. Quarter mushrooms. In a skillet cook mushrooms in lard or oil over moderate heat, stirring, until just tender, about 5 minutes, and add to stew.
3. Just before serving, in a bowl whisk together sour cream and flour until smooth and stir into stew. Simmer stew, stirring, 5 minutes.
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