My favorite comfort food, this classic Hungarian veal stew is served with parsley orzo.
- Servings: 1 ½ cups
- Yield: 4 servings
- Prep Time: 15 min
- Cooking Time: 1 hr
- 1 pound stewing veal meat
- 1 large yellow onion, chopped (about 1 cup)
- 1 medium carrot, chopped the same size as the onion
- 1 tsp, heaping, of sweet Hungarian paprika
- 1 TB fresh parsley, chopped
- 1 tsp all-purpose flour
- ¼ cup sour cream
- salt and pepper, to taste
- 1 cup orzo pasta, uncooked
- 1-3 ½ cups warm chicken stock
- 1 TB butter, unsalted
- 1 tsp olive oil
- ¼ cup fresh parsley, chopped
- Saute the onions in 1 tsp oil and cook until golden. Add the carrot and cook until tender. Add the paprika and toast about 5 minutes.
- Add the meat, parsley and salt and pepper and simmer until the meat is tender, about 45 minutes.
- Add just enough water or stock to cover what is in the pan (not too much…)
- Mix together the flour and sour cream and add to the stew. Incorporate thoroughly and serve with orzo.
- While the stew is cooking, make the orzo. In a large, somewhat deep skillet (preferably cast iron) , heat the olive oil or butter over medium-high heat. Stir in the orzo and toast about 5 minutes until golden brown
- Add in the stock, a few ladles at a time, and stir for a minute with each addition. Keep adding stock each time the pan starts to become dry at the edges.
- When the orzo is cooked to al dente, season with salt and pepper and fold in the parsley.
Traditionally, this is served with more sour cream, and with either potatoes or little dumplings called nokedli, which is essentially Hungarian spaetzle. My mom makes it with orzo cooked as one would risotto and, to me, it's what makes her recipe the best.