Veal Stew à La Hongroise Recipes

BLUEPRINT FOR VEAL STEW

Steps:

• Preheat the oven to 325 degrees.
• In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
• Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

VEAL STEW à LA HONGROISE

Steps:

• Heat 2 tbsp olive oil in a heavy skillet. Add onions and cook until soft but not brown. Transfer to a stew pot.
• Add veal to skillet without over-crowding and cook until nicely browned. Brown in batches if necessary. Transfer to stew pot.
• Remove skillet from heat and pour off excess oil and fat. Deglaze pan with brandy, scraping up brown bits on bottom of pan. Strain liquid into stew pot.
• Add beef stock, tomato paste and tomatoes to meat and onions. Add salt, pepper, paprika, cayenne and savory. Stir well.
• Cover tightly and simmer for 2 to 3 hours, or until meat is tender. Taste and adjust seasoning regularly.
• Sweat green pepper in a little oil until fragrant. Add to stew during last hour of cooking.
• Saute mushrooms in butter and oil until just wilted. Add to stew during last half hour of cooking.
• Serve with a generous dollop of sour cream on top.

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.