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
Marosszéki Heránytokány, or Hungarian-Romanian Beef and Pork Stew, is a hearty, rich dish packed with deep flavors from tender slow-cooked meat, warm spices, and tangy sour cream. This traditional stew is a true comfort food that brings together the best of Hungarian and Romanian cuisines. 🍲✨
If you're looking for an authentic, slow-cooked meal that warms your soul and fills your kitchen with an irresistible aroma, this is it! Whether you have Hungarian or Romanian roots or simply love European comfort food, this dish is a must-try.
🌍 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.
