If you're a fan of beef stews, you won't want to miss out on our authentic Hungarian hunter's stew recipe. This classic dish features tender slices of beef simmered in a rich paprika-based sauce with hearty root vegetables and warming spices like caraway and marjoram. Perfect for a cozy winter night, this stew will leave you wanting more. Read on to discover how to make this flavourful dish in your own kitchen!
Learn how to make Hungarian hunter's stew with my easy-to-follow recipe. This hearty dish is full of flavour and sure to become a family favourite.
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In fact, Hungarian hunter's stew, also known as "vadas", is a traditional dish that, interestingly, has been a part of Hungarian cuisine for centuries.
Initially, the stew was made with wild game meat, such as venison, wild boar, or rabbit, cooked over an open fire in a cauldron. Over time, the recipe evolved to include more common ingredients, such as beef or pork. People adapted the recipe and began cooking it in pots on stovetops. The stew typically includes onions, root vegetables, and spices like paprika, caraway, and juniper berries, which create a rich and flavorful sauce. Cooks often serve this stew with potatoes, bread, dumplings, or noodles.
Today, Hungarian hunter's stew remains a staple of Hungarian cuisine, enjoyed throughout the country and beyond. It's a beloved dish in Hungary and a popular choice for festivals and celebrations, showcasing the country's culinary heritage.
You can find another tasty beef stew recipe here if you are interested.
Ingredients
Every great stew begins with quality ingredients. For this Hungarian hunter's stew, we'll be using a combination of traditional elements and a few of my own personal touches:
Meat and Vegetables
- 1 kg Beef Roasting Joint: Typically from the shoulder or leg, bring rich flavour to this stew. Slicing the beef helps it cook faster and ensures tender results.
- Quarter of Celery Root: Also known as celeriac, adds a unique earthy and slightly bitter note that complements the sweetness of the other vegetables.
- One Sweet Red Pepper: Provides a touch of sweetness and vibrant colour to the stew. Choose a firm, brightly coloured pepper for the best flavour.
- Two Parsley Roots: Often overlooked, parsley root has a delicate, parsley-like flavour with a hint of sweetness.
- Four Carrots: Carrots contribute sweetness and vibrant colour. Look for firm, brightly coloured carrots.
- Four Onions: Onions are essential for building flavour in this stew. Their sweetness intensifies as they caramelize during cooking. Yellow or white onions work well.
For frying and seasoning you will need:
- 2 tbsp Lard (or 100 ml sunflower oil): Lard, rendered pork fat, adds a rich depth of flavour. If you prefer a vegetarian option, sunflower oil is a good substitute.
- 2 tablespoon French Mustard: A dollop of mustard adds a tangy kick that balances the richness of the stew.
- Three Bay Leaves: Bay leaves provide a subtle, savoury background note. A couple of leaves are usually enough to enhance the overall flavour.
- 2 teaspoon Sea Salt: Sea salt enhances the flavours of all the ingredients.
- 1 teaspoon Ground Pepper: Freshly ground black pepper adds a bit of heat and depth. Grind it just before adding for the best flavour.
- 1 teaspoon Dried Vegetable Mix: A dried vegetable mix typically includes a blend of vegetables like carrots, celery, onions, and leeks. It adds extra depth and complexity to the stew.
Finishing the stew with:
- 300 ml Sour cream: A swirl of sour cream adds a creamy tanginess that balances the richness of the stew.
- Three sprigs Thyme: It has a slightly lemony, earthy flavour that adds complexity to stews and soups.
- 2 tablespoon Tomato paste: It adds a rich, umami flavour to dishes and deepens the colour of sauces.
- Quarter of Lemon juice: A squeeze of lemon juice can brighten up a dish and balance sweetness or heaviness.
How It's Made the Hungarian Hunter's Stew Recipe
I'll be using my favorite Dutch oven for this recipe. Start by melting two tablespoons of pork lard in the pot – it adds a wonderful depth of flavour and aroma. If you prefer, you can substitute sunflower or another vegetable oil.
Prepare the Ingredients
I started by trimming the excess fat from the meat and slicing it into 2 cm (1 inch) slices.
Wash, peel, and chop the vegetables into chunks. Don't worry about making them too small, as they'll be mashed later.
Fry the Beef Slices
Once the lard is hot, add the beef slices to the pot. Sear them for about a minute per side, just until they develop a nice brown crust. This will give the beef incredible flavour.
After searing the beef for about a minute per side over medium-high heat, I like to work in batches to avoid overcrowding the pot. This ensures each slice browns properly.
Once you've browned the first batch of beef, transfer the slices to a plate. Continue searing the remaining beef in batches until you've browned all the slices nicely.
Fry the Vegetables
Once the beef is done, add the chopped onions to the remaining lard in the pot. Season them with a teaspoon of sea salt, which will help draw out their moisture. Sauté the onions for about two minutes, or until softened.
Now add the remaining vegetables to the pot. Season them with a teaspoon of sea salt, freshly ground black pepper, and the vegetable soup mix. Toss in three bay leaves, a few sprigs of thyme, and a spoonful of tomato paste. Stir well and sauté for another two minutes, allowing the vegetables to develop a slight crust. This will intensify their flavour.
Simmering the Stew
Return the seared beef to the pot and add enough water to cover the meat and vegetables. First, bring the stew to a simmer. Then, reduce the heat to medium-low, cover, and cook for about 1 ½ hours, or until the beef is tender.
However, cooking time may vary depending on the cut of beef, so be sure to check it periodically. Ultimately, the stew is ready when the beef is fork-tender.
Finishing the Hunter's Stew
After 1 ½ hours, check the beef to make sure it's tender. Remove the pot from the heat. Using a slotted spoon, transfer the beef to a plate or bowl. Discard the bay leaves and thyme sprigs.
Now, for the most essential part of the dish: the hunter's sauce! I'll be using the remaining stewed vegetables to create this rich and flavourful sauce.
Use a hand blender to purée the vegetables and cooking liquid until smooth. Stir in two tablespoons of Dijon mustard, 300 ml of double cream or sour cream, two teaspoons of sugar, and the juice of half a lemon. Taste and adjust the seasoning with more salt if needed.
Return the beef to the sauce and place the pot back on the stovetop. Bring the stew to a simmer, then reduce the heat to low and cook for another 5-10 minutes to allow the flavours to meld. And there you have it – my version of Hungarian hunter's stew! I can't wait for you to try it.
Meat Variations
- Different cuts: While the recipe uses beef roasting joint, you could try chuck roast, stewing beef, or even short ribs. Adjust the cooking time accordingly.
- Other meats: For a more traditional approach, use venison, wild boar, or rabbit. Keep in mind that game meats may require different cooking times and techniques.
- Poultry: For a lighter stew, try using chicken thighs or turkey legs.
How to Serve This Delicious Dish
Hungarian hunter's stew is a hearty and flavorful dish that deserves a proper presentation! Here's how to serve it at home:
Traditional accompaniments:
- Usually, this Hungarian hunter's stew is served with homemade "Hungarian nokkedli" (Hungarian dumplings). These small, egg-based dumplings are the classic pairing for hunter's stew. They're similar to German spaetzle and soak up the rich sauce beautifully.
- Mashed potatoes: Creamy mashed potatoes are another excellent choice. Their mild flavour complements the stew's complexity.
Other delicious options:
- Bread dumplings: These hearty dumplings offer a slightly different texture and soak up the sauce wonderfully.
- Boiled potatoes: Simple boiled potatoes are a traditional side dish in many Hungarian homes.
- Wide egg noodles: Egg noodles provide a comforting and satisfying base for the stew.
- Crust bread: A crusty loaf of bread is perfect for dipping into the sauce and savouring every last drop.
Serving suggestions:
- Ladle the stew into warm bowls. Make sure each serving has a generous amount of meat, vegetables, and sauce.
- Garnish with a dollop of sour cream. This adds a touch of tanginess and richness.
- Sprinkle with fresh parsley. This adds a pop of colour and freshness.
- Serve alongside your chosen accompaniment. Place the dumplings, potatoes, or noodles directly in the stew or serve them on the side.
- Offer additional sides. Consider serving pickles, a simple salad, or roasted vegetables to complete the meal.
How to Store?
Before storing, allow the stew to cool to room temperature. This helps prevent condensation and bacterial growth. Once cooled, transfer the stew to an airtight container and refrigerate within 2 hours. Hungarian hunter's stew can be stored in the refrigerator for 3-4 days.
For longer storage, freeze the stew. It's best to freeze it in individual portions or meal-sized containers for easy thawing. Use freezer-safe containers or heavy-duty freezer bags. Leave some headspace in the container to allow for expansion. The stew can be frozen for up to 3 months.
F.A.Q.
Hunter's stew, can actually be quite diverse depending on the region and specific recipe:
-Meat: Traditionally, hunter's stew featured game meat like venison, boar, or rabbit.
-Vegetables: Root vegetables are essential, often including onions, carrots, and celery root.
-Seasonings: Hunter's stew is typically seasoned with herbs, and spices. Paprika, caraway, juniper berries, bay leaves, and thyme are common additions.
It depends on what kind of stew you mean! Hungary has a few famous stews, each with its own distinct name:
-Goulash (Gulyás): This is probably the most famous Hungarian stew, known internationally. It typically contains beef, vegetables like potatoes and carrots, and is generously seasoned with paprika.
-Pörkölt: This is what Hungarians often consider their true stew. It's a thicker, richer stew made with meat (usually beef or pork), onions, and paprika.
-Paprikash (Paprikás): This stew is similar to pörkölt but usually includes sour cream or a creamy sauce, often flavoured with paprika and other spices.
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Related
If you like my hunter's stew recipe, you can try the following stew recipes from my blog:
Hungarian Hunter’s Stew Recipe
Equipment
- 1 Dutch oven pot
- 1 hand blender
Ingredients
- 1 kg beef joint
- 4 pieces carrots
- 2 pieces parsley roots
- 4 pieces onions medium size
- ¼ pieces celery root
- 1 piece red sweet pepper
- 2 tablespoon pork lard or sunflower oil
- 3 pieces bay leaves
- 3 sprigs thyme fresh
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon vegetable mix dried
- 2 tablespoon tomato paste
- 2 tablespoon French mustard
- 300 ml sour cream or double cream
- ¼ pieces lemon juice squeezed
Instructions
- I cut the meat into 2 cm (1 inch) slices. Wash the vegetables and peel them. Cut the onions, carrots, pepper, celery and parsley roots into pieces.
- Fry the beef slices in pork lard for just one minute on each side to get a brown crust, and remove them on a plate.
- In the remaining lard in the same pot, put the chopped onions for frying. Season them with a teaspoon of sea salt and saute them for about two minutes until they soften.
- Add the vegetables over the onion; season with a teaspoon of sea salt, ground pepper, and a vegetable mix for soups. Add the bay leaves, sprigs of thyme, and a spoonful of tomato paste, mix them and let them sauté for another two minutes.
- Put the fried meat slices in the pot and pour water over them to cover everything. Let it simmer with a lid at medium-low heat for one and a half hours until the meat is done.
- Remove the meat from the Dutch oven in a bowl, and so do with the bay leaves and thyme sprigs.
- Mix the vegetables with the remaining juice with a hand blender until you get a homogeneous sauce.
- Add the French mustard to the sauce, sour cream, sugar, and half of the lemon juice.
- Put the meat back in the sauce and put the pot back on the fire until it boils.
- Serve the hunter's stew with potatoes, bread, dumplings or noodles.
Pete Ashford says
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 says
Thank you, Pete!
Don says
G'day from Australia.
This is so close to a recipe my Nana made for my brother and I, many many years ago. But in her recipe she made a vinegar and sugar sauce to mix with the vegetable gravy which she then poured over the meat.
She told us it was traditionally made by hunters with Hare, and the name was Sause-a-shoost, which translated to 'Sweet Meat'.
I have tried and tried to find the recipe to cook for my family, it is one of my fondest memories of my Nana.
Kind regards and stay healthy