Today I present to you step by step how to prepare the Hungarian hunter’s stew recipe, in my version. This recipe is an explosion of flavours, with a unique taste that you will surely fall in love with.
Table of Contents
- The Ingredients Needed for This Recipe
- Let’s Prepare the Ingredients
- How It’s Made the Hungarian Hunter’s Stew Recipe
- Finishing the Hunter’s Stew
- How to Serve This Delicious Dish
This Hungarian recipe is based on beef meat and is accompanied by a vegetable sauce with mustard, a delicious meal. It can also be made from the beef tongue or pork meat, but I decided to prepare it from beef meat.
If you are interested, you can find here, another tasty recipe for beef stew.
The Ingredients Needed for This Recipe
I used about a kilogram of beef meat, both chops and pulp, but I prefer the chops, which can be sliced easier.
As a vegetable, I used 6 pieces of carrots, 4 pieces of parsley root and 3 medium-sized onions.
Let’s Prepare the Ingredients
Let’s started with the meat, from which I cut the excess fat and I sliced it.
I cut the meat into slices not too thick, 1-1.5 cm thick, and seasoned with sea salt.
Wash the vegetables and clean them from the peel.
Cut the onions into slices not very thin, however at the end they will be mixed.
For carrots and parsley roots we sliced them, also, it is not necessary to be very thin.
How It’s Made the Hungarian Hunter’s Stew Recipe
When the meat is ready, fry it in olive oil, in a larger pot. It can also be used for fried, pork or goose fat, it will be even tastier.
We roast the meat until it gets a little colour, then we turn it on the other side.
You will see that the meat will start to leave a juice and will start to boil.
Now we can add sliced vegetables over meat.
Season with a teaspoon of salt, and one teaspoon of pepper and break about 3-4 bay leaves over them.
Fill the pan with water to cover everything, and leave to boil over medium heat for about an hour.
Finishing the Hunter’s Stew
We check if the meat has boiled well and take the pan from the fire. With a fork we remove the meat from the pot, on a plate, and so do the bay leaves.
From the remaining juice and the vegetables from it, we will make the hunter’s sauce.
With a hand blender, mix the vegetables together with the remaining juice, until we get a homogeneous sauce.
Season the sauce with two tablespoons of French mustard, 300 ml of single cream or sour cream and one teaspoon of vegetable mix. Taste, and if necessary add a little sea salt.
We put the meat back in the sauce, and are ready, this is the Hungarian hunter’s stew recipe, and we can serve it!
How to Serve This Delicious Dish
Usually, this recipe is served with house-made “Hungarian nokkedli” or with mashed potatoes, but I decided to serve it with pasta.
If you like stew recipes you can try:
- Best Lamb Stew Recipe-With Raisins and Couscous
- Pork Shoulder Stew with Mushrooms and Sour Cream
- Potatoes Stew with Smoked Sausage
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Hungarian Hunter’s Stew Recipe
Ingredients
- 1 kg beef meat
- 6 pieces carrots
- 4 pieces parsley roots
- 3 pieces onions medium size
- 4 pieces bay leaves
- 2 tbsp French mustard
- 100 ml olive oil pork or goose fat
- 2 teaspoons sea salt
- 1 teaspoon ground pepper
- 300 ml single cream or sour cream
- [1 teaspoon vegetable mix]
Instructions
- I cut the meat into slices not too thick, 1-1.5 cm thick, and seasoned with sea salt. Wash the vegetables and clean them from the peel. Cut the onions, carrots and parsley roots into slices not very thin, however at the end they will be mixed.
- When the meat is ready, fry it in olive oil, in a larger pot. We roast the meat until it gets a little color, then we turn it on the other side. Add sliced vegetables over meat and season with a teaspoon of salt, a teaspoon of pepper and break about 3-4 bay leaves over them. Fill the pan with water to cover everything, and leave to boil over medium heat for about an hour.
- We check if the meat has boiled well and take the pan from the fire. With a fork we remove the meat from the pot, on a plate, so do the bay leaves. With a hand blender, mix the vegetables together with the remaining juice, until we get a homogeneous sauce.
- Season the sauce with two tablespoons of French mustard and 300 ml of single cream or sour cream. Taste, and if necessary add a little sea salt. Put the meat back in the sauce, and serve it with boiled pasta.
Pete Ashford
Friday 13th of May 2022
I just love Hungarian cuisine and recipes from Transylvania. After going there on Holiday. Can't go at the moment so let's bring Hungary into my kitchen ! God Bless Pete A
Laci
Friday 13th of May 2022
Thank you, Pete!