Ingredients for Hungarian Veal Stew
- 4 slices bacon, chopped
- (Optional) 1 tbsp butter (if needed to supplement bacon fat)
- Sliced Mushrooms
- 1 large onion, chopped
- 1.5 lbs boneless veal cutlets, cut into 1-inch cubes (or substitute with 1.5 lbs boneless chicken breasts or pork loin, cut into 1-inch cubes)
- 2 cups chicken broth
- 1/2 cup sour cream
- 1 tsp salt
- Black Pepper
- 2 tbsp Hungarian paprika
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How to Make Hungarian Veal Stew
- Preheat oven to 250°F (120°C).
- In a large oven-safe skillet or Dutch oven, cook 4 slices of bacon, chopped, over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the pan.
- Add 1 large onion, chopped, and 8 oz cremini mushrooms, sliced, to the pan. Sauté until onions are translucent and mushrooms are softened, about 5-7 minutes.
- Add the cooked bacon, onions, and mushrooms to a baking dish.
- Add 1.5 lbs boneless veal cutlets (or chicken breasts, or pork loin), cut into 1-inch cubes, to the skillet. Brown the meat on all sides in the bacon fat.
- Remove the browned meat and add it to the baking dish with the bacon, onions, and mushrooms.
- In the same skillet, whisk together 2 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp Hungarian paprika, and 1/2 cup sour cream.
- Bring the mixture to a simmer, stirring occasionally.
- Pour the sauce over the meat and vegetables in the baking dish.
- Cover the dish tightly with a lid or foil and bake for 60-75 minutes, or until the veal (or substitute) is very tender.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
12g
Fat
96g
Carbs
1g
