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Hungarian Veal Stew (Borjupörkölt)

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“A thick, rich and spicy, peasant stew, closely related to goulash soup. The perfect thing for a cold winter's day. This recipe is a mix between one that appeared in the newspaper column "Mother Magyar" by Meryl Constance, my great-great-grandmother's family recipe, and one in "The Hungarian Cookbook" by Susan Derecskey.”
1hr 40mins

Ingredients Nutrition

  • 1 tablespoon oil or 1 tablespoon lard
  • 14 cup onion, finely chopped
  • 2 garlic cloves, minced
  • 14 cup tomato juice
  • 2 cups beef stock (or replace 1/2 cup of beef stock with red wine)
  • 1 tablespoon paprika
  • 1 lb veal or 1 lb beef, cut into bite-sized cubes
  • 1 teaspoon salt
  • cayenne pepper, to taste
  • 34 lb potato, diced into 1/2 " pieces (approx. 2 cups)


  1. Heat the oil in large saucepan and fry the onion and garlic gently until onion is golden;.
  2. add tomato juice and 1 cup stock.
  3. Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it.
  4. Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender.
  5. When everything else is cooked through, add potatoes, salt, pepper, remaining stock, and taste for seasonings; cook 25-30 minutes more.
  6. Serve with nokedli or csipetke.

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