Veal stew (borjúpörkölt)

Veal turns tender faster than beef, so veal stew (borjúpörkölt) is ready sooner, but the basic rules of heat (paprika handling, slow braising) are exactly the same.

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Method

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1. Trim the membranes off the meat, cut it into even cubes and wash it.
2. Heat the lard in a pan over medium heat, add the onion and fry for 5-6 minutes until translucent. ⏱ Timer: 5 min
3. Take off the heat, stir in the paprika, then immediately return the meat to it so the paprika doesn't burn.
4. Season with salt and pepper, add the tomato and pour in 200 ml of water.
5. Cover and braise over low heat, stirring often, for 50-60 minutes until the meat is tender, topping up with water if needed. ⏱ Timer: 50 min
6. At the end, leave it uncovered for a few minutes so the sauce thickens.
7. Serve with dumplings, pasta or rice.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

• Stir the paprika into the onions off the heat, then push the meat straight back on so the paprika doesn't burn.
• Veal has less fat than pork, so it's more prone to drying out — don't cook it longer than needed, and keep an eye on topping up the water.
• Neck or shoulder is the best choice — fillet or loin would be too lean and dry for a stew.
• Taste the sauce before serving: if it's too thin, boil it uncovered for a few more minutes.

Frequently asked questions

What cut of veal is best for stew?

Neck or shoulder, because they're richer in connective tissue and turn juicy and tender during slow braising.

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More hungarian ideas

• Beef stew (marhapörkölt)
• Calf's liver stew with onions
• Green beans cooked like a pörkölt
• Rácpörkölt (Serbian-Style Layered Pork and Rice Bake)
• Chicken paprikash with nokedli dumplings
• Pork stew (sertéspörkölt)

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