
Contents
Marosszéki Heránytokány (Hungarian-Romanian Beef & Pork Stew)
A rich, hearty stew that combines tender slow-cooked beef and pork with warm spices, mushrooms, and a creamy sour cream sauce. A comforting dish from Hungarian and Romanian cuisine, best served over boiled baby potatoes.
Ingredients
- ¼ lb bacon, chopped
- 1 onion, finely chopped
- Salt, to taste
- 1 tbsp paprika (preferably sweet Hungarian)
- ½ cup water
- 1 lb stewing beef, cut into chunks
- 1 pinch freshly ground black pepper
- 1 pinch caraway seeds
- ¼ tsp dried marjoram, crumbled
- 1 cup dry white wine, divided
- 1 pork tenderloin, silver skin removed & cut into chunks
- 8 oz oz sliced crimini mushrooms
- 1 tbsp bacon fat (or lard/vegetable oil)
- 1 cup full-fat sour cream
- 1 tbsp all-purpose flour
- 2 lbs baby redskin potatoes, boiled in salted water
Instructions
- Render the Bacon & Sauté the Onion – In a Dutch oven, slowly cook the chopped bacon until crispy. Remove and set aside. Add the chopped onion and a pinch of salt, cooking until softened.
- Build the Flavor Base – Stir in the paprika and water. Bring to a boil, then simmer for 5 minutes.
- Add the Beef & Spices – Add the stewing beef, salt, black pepper, caraway seeds, marjoram, and 1/2 cup of wine. Cover and simmer for 30 minutes.
- Add the Pork & Slow Cook – Add the pork tenderloin and remaining wine with a pinch of salt. Cover and simmer for 2.5 hours. (Optionally, cook in a 300°F oven.)
- Prepare the Mushrooms & Potatoes – Boil the baby redskin potatoes in salted water. In a separate pan, heat bacon fat and cook mushrooms with a pinch of salt until browned.
- Finish the Stew with Sour Cream – Add mushrooms and crumbled bacon to the stew. Whisk flour into sour cream, then slowly incorporate hot stew liquid to temper. Stir into the stew, simmer, and remove from heat.
- Serve & Enjoy! – Serve over boiled potatoes and enjoy!
Notes

🌍 A Culinary Fusion of Hungarian & Romanian Traditions
Both Hungary and Romania claim this dish as their own, and with good reason! Marosszéki Heránytokány perfectly showcases the bold spices of Hungary and the rich, sour cream-based sauces often found in Romanian cooking. I first discovered this dish in George Lang’s Cuisine of Hungary, a cookbook that holds a special place in my heart. It was one of the first thoughtful gifts I ever gave my husband—long before we were even married! Having spent time in Hungary, he has a deep appreciation for authentic Hungarian food, and this dish has now become a staple in our home.🥩 Why You'll Love This Stew
✔️ Slow-cooked, fall-apart tender beef and pork 🥩🍖 ✔️ Creamy, tangy sour cream sauce 🥄 ✔️ Infused with warm spices & herbs 🌿 ✔️ Perfect for cozy dinners ❄️ ✔️ Great for meal prep—tastes even better the next day! 👌🍷 Wine Pairing & Serving Suggestions
This dish pairs beautifully with a dry white wine like a Hungarian Furmint or a Romanian Fetească Albă. If you prefer red, try a Pinot Noir or Merlot for a fruitier contrast to the creamy sauce. 🍷❄️ Storage & Reheating Tips
- Store: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.
- Freeze: This stew freezes well for up to 3 months! Defrost in the fridge overnight and reheat slowly.