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‘Stew’ Category

  1. Hungarian Veal Testicles Stew – Paprikas Recipe

    May 17, 2012 by Varga László

    Ingredients (2 persons)

    • 400 g veal testicles
    • 1 red onion
    • 2 tablespoons duck lard, or vegetable oil
    • 3-4 smaller green peppers
    • 6-8 black peppercorns
    • 2 teaspoons paprika
    • 3 stalks green garlic
    • 2-3 small tomatoes
    • salt and pepper to taste
    • 2-3 fresh thyme branches
    • 2 egg yolks
    • 100 g white flour
    • 100 g sour creme
    • some parsley for garnishing


    Preparation method:

    1. Clean the testicles of the excess skins and wash carefully. Let them in soak for about half an hour in water mixed with some vinegar and then again for another half hour in plain water to wash off the vinegar sourness. If still has vinegar smell wash again in water.
    2. Chop the onion. Heat the lard in a pan and fry the chopped onion until fragrant.
    3. Chop the green peppers and add them to the pan together with some water, paprika, salt and peppercorns. Simmer for 30-40 minutes until the peppers are soft.
    4. Add the cleaned testicles to the pan and water to cover everything with liquid. Start  again the simmering process.
    5. Chop the green garlic and add together with the thyme branches to the stew. Simmer for about an hour from the testicle addition.
    6. Dice the tomatoes into small cubes, add them to the stew pan together with the sour creme and simmer for another 15 minutes. Taste the stew and season to taste with salt, pepper and paprika.
    7. Meanwhile, in a bowl, whisk the egg yolks. Add gradually the flour and season with some salt. Mix with a fork and add some more flour until it gets to a thicker consistency.
    8. With the help of a teaspoon put small amounts of the egg-flour mix to the stew to make the noodles. If not enough liquid to boil in the pan add a little more water. Boil for 5 minutes.
    9. Serve hot the the stew with testicles and noodles, garnish with some freshly chopped parsley leaves and a spoonful of sour creme.

  2. St. Patrick’s Feast: Irish Beef Stew and Colcannon Recipe

    March 20, 2012 by Varga László


    The Irish Beef Stew

    • 1 kg beef shank/leg, cut into cubes
    • 200 g ham / bacon
    • 3 tablespoons olive oil
    • 12 small onions
    • 400 g whole button mushrooms
    • 3 carrots, cut into quarters
    • salt and ground black pepper
    • 1 tablespoons chopped thyme
    • 2 tablespoons chopped parsley
    • 10 cloves of garlic, crushed
    • 500 ml red wine
    • 50g butter
    • 2 tablespoons flour


    • 50 g butter,
    • 1.5 kg potatoes
    • 1 cup milk
    • fresh ground black pepper
    • 1 head cabbage
    • 200 g ham / bacon
    • 4 green onions chopped finely
    • parsley leaves, for garnishing

    Preparation method:

    Beef Stew

    1. Dice the beef and bacon into 2 cm cubes.
    2. In a large pot with a little olive oil, brown the beef and bacon.
    3. In another pan with some olive oil brown the whole onions, then add to the pot with beef.
    4. Then in the same pan slightly fry the mushrooms and carrots, then add these too to the stew pot.
    5. Fill the pot with wine and water until all ingredients are cover with liquid.
    6. Add the chopped parsley and thyme, chopped garlic, season with salt and pepper.
    7. Simmer for about 1 hour, until the meat is tender.
    8. In a different pan, make the roux, by adding the flour to the melted butter, Cook for two minutes.
    9. When the stew is cooked, remove the meat and vegetables, leaving only the liquid.
    10. Add the roux to the stew’s liquid, whisk and boil about 1-2 minute, until thickens to the desired consistency.
    11. Return the meat and vegetables to the pot and stir gently.


    1. Cook the potatoes in their skins for 30 minutes.
    2. Peel the potatoes and mash them thoroughly until lump free.
    3. Add the 1/2 of the butter and gradually the hot milk, stirring all the time. Season with salt and pepper.
    4. Shred the cabbage leaves and cook them in unsalted water until becoming darker green. Add the remaining butter and cover with lid for 2 minutes to tenderize it.
    5. Drain thoroughly before returning it to the pan. Chop into small pieces.
    6. Put the ham cubes and green onions  in a large pan and fry them slightly for a minute.
    7. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
    Serve on every plate a bit of stew and colcannon on the side. Garnish with parsley leaves.

  3. Transylvanian Pork Stew Recipe

    December 30, 2011 by Varga László

    Ingredients for 2 persons

    • 150 g smoked fat bacon
    • 400 g pork
    • 1 (yellow) onion, finely chopped
    • 2 bay leaves
    • salt
    • pepper
    • 2 tablespoons oil
    • ½ tsp sweet paprika
    • 50 ml sour cream
    • 100 ml red wine (preferably dry)
    • parsley leaves chopped


    1. Wash the meat, wipe dry and cut into cubes.
    2. Cut the bacon into small cubes, add them to a pan and fry the until they become crunchy golden-brown greaves.
    3. Remove the greaves from the pan and set them aside for later.
    4. Add the meat cubes to the pan and fry them slightly
    5. Add onion, bay leaves, salt and pepper and fry them until the  meat is golden-brown
    6. Immediately pour over the wine, add the paprika and pepper, cover it, and simmer until tender.
    7. Pour from time to time a little water if needed.
    8. Serve it with some Hungarian “tarhonya” noodles.
    9. On top of the noodles add sour cream, the greaves and chopped parsley leaves.