Marosszéki Heránytokány, or Hungarian~Romanian Beef and Pork Stew, is a delicious, hearty and rich stew, made complex with spices and tangy with sour cream. Affiliate links have been used to link to items I am discussing.
Maybe it is time to stop thinking of excuses and just tell you guys posts might be a bit fewer and farther between for the time being. But know that I am still here, cooking and baking! If you want to know what is going on with me, Instagram is the best place to find me, although I am on Twitter and Facebook as well.
Speaking of the farther between part, I made this a while ago. And I know it is not late spring fare. As a matter of fact, you know how looking at a long list of things to do can be paralyzing and so instead of working you make it worse by doing nothing? I started staring at this dish a month ago, frustrated that it was out of season. A. Month. Ago. Obviously I need to get over myself and just share it and move on. And remember to share it by social media next fall!
One of the reasons I was determined to share this Marosszeki Heranytokany, or Hungarian~Romanian Beef & Pork Stew, is because I have never shared anything Hungarian or Romanian and that seemed like it needed to be corrected. This is adapted from a recipe in George Lang’s Cuisine of Hungary, which holds a special place in my heart as the first truly thoughtful gift I ever bought my husband, long before he was my husband. The same husband whom I eventually kicked out of the kitchen but who spent time in Hungary as a student and therefore has a particular love for all things Hungarian including the food.
So for some reason the other day I realized my kids had never had gulyás, or goulash. And of course in immediately rectifying that fact, I landed on a different stew and made it instead! Slow cooked meat plus sour cream is always going to be a winner in my book. Having said that, this dish is super rich. If I made it again I would serve it as part of a bigger dinner with some vegetable sides and a leafy salad. It is way too rich to be served as a one pot meal, even as delicious as it is.
Traditionally I am not sure what, if any, starch this stew would be served with. But all that sour cream said potatoes to me, so I boiled some baby redskins and served them with it.
Closely adapted from George Lang.
- 1/4 lb bacon
- 1 onion, chopped
- salt to taste
- 1 T paprika (preferably sweet Hungarian)
- 1/2 cup water
- 1 lb stewing beef, cut into chunks
- 1 pinch freshly ground black pepper
- 1 pinch caraway seeds
- 1/4 t dried marjoram, crumbled in your hands
- 1 cup dry white wine, divided
- 1 pork tenderloin, silver skin removed and cut into chunks
- 8 oz sliced crimini mushrooms
- 1 T bacon fat (I keep in freezer, you can also use lard or vegetable oil)
- 1 cup full fat sour cream
- 1 T AP flour
- 2-3 lbs baby redskin potatoes, boiled in salted water until tender
Slowly cook the bacon in a medium-large Dutch oven, until the fat is rendered and the bacon is crispy. Remove the bacon and set aside.
Add the onion with a pinch of salt and cook until softened. Stir in the paprika with the half cup water. Bring to a boil and let simmer for 5 minutes.
Add the beef, a hefty pinch of salt, black pepper, caraway seeds, marjoram, and 1/2 cup of the wine and return to a simmer. Cover the pot and let simmer, gently, for 30 minutes.
Add the pork tenderloin with the remaining 1/2 cup of wine and a pinch of salt. Bring back to a simmer and cover again. Let simmer gently for 2 1/2 hours. This stage could also be done in a 300 F oven if it is easier.
About 25 minutes before serving, prepare the potatoes.
About 15 minutes before serving, while the potatoes are cooking, heat the bacon grease in a skillet. Add the mushrooms with a pinch of salt. Cook until all of their water has released and they are starting to brown.
Add the mushrooms to the stew and crumble the bacon in it as well. Stir to incorporate.
Right before serving, whisk the flour into the sour cream, and then slowly whisk the hot stew liquid into the sour cream. When the sour cream is hot, then add it all into the stew and stir to incorporate. Bring it back to a simmer and then turn off the heat. Taste for more salt.
Serve over the boiled potatoes.
According to Lang, both the Hungarians and Romanians lay claim to this stew, so I just gave it to both!
Looking for a Marosszéki Heránytokány (Hungarian~Romanian Beef & Pork Stew) collage to pin?