Tuesday, April 19, 2011

Vörösboros marhapörkölt (Red Wine Beef Stew)

Dear readers,

This week will be special. I will post four recipes in the next few days. Why? The answer is simple: I received many responses and I would like to please you. Also, I will show you two recipes for Easter, so you will be able to celebrate this holiday as a Hungarian. Our first dish is very popular among my friends, because my parents and I usually throw a barbecue party on my birthday every summer. Red Wine Beef Stew is one of the dishes we prepare and it is my dad's specialty. Here is the recipe:


80 dkg (1,77 lb) beef (marhahús)
3 big onion (vöröshagyma)
4 cloves of garlic (fokhagyma)
4 tablespoon cooking oil (főzőolaj)
1,5 tablespoon sweet ground red pepper (pirospaprika por)
2 tomatoes (paradicsom) or 1,5 dl (5,07 fl oz) tomato juice (paradicsomlé)
2 pepper (paprika)
2 dl (6,77 fl oz) red wine (vörösbor)
salt (só), pepper (bors)

How to become master of the Hungarian kitchen #9
First, here is a tip from my dad: before you cook this meal, soak the meat in wine the day before you prepare it. Wash the beef and then dice it. Now, cut the onion into little pieces and fry it in the cooking oil. Take the saucepan off the stove in order not to burn the onion and scatter it with ground red pepper. Add the meat to the onion and put it back on the burner to continue the stewing. Cut the tomatoes and the peppers adding them to the meat bringing it to boil. Spice it with salt and pepper. Cover the saucepan with a lid and cook it (stew it) on stage 3. When all of the liquid has evaporated, add 1 dl (3,53oz) water to it. Cook the beef for an hour and then add the wine to it. The second tip from my dad: never add too much liquid to the meat, only a little because the secret of the red wine beef stew is that it needs to stew in thick liquid. The duration of the cooking lasts for about 2 hours, but it depends on the age of you beef. When the meat is tender, your meal is ready. The last step is to add the garlic to the meat with the use of a garlic press. You can serve it with bread, dödölle (see in my next post) or boiled potato. Jó étvágyat!


Anonymous said...

Lovely. Thx very much for this.

Virág Németh said...

You are welcome!

Iva said...

Hi, I am so happy I discovered your blog! Now I won't wait for my Hungarian boyfriend to translate the recipes we plan to cook Hungarian. We tried your marhapörkölt and it was the best we've done so far.

Post a Comment

Note: Only a member of this blog may post a comment.