Contents
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 is a traditional beef and pork stew that highlights the best of both Hungarian and Romanian cuisines. Slow-cooked until tender, the meat is enriched with warm spices and finished in a creamy, tangy sour cream sauce. Hearty, flavorful, and deeply comforting, this dish is a true showcase of Central and Eastern European cooking.🌍 A Culinary Fusion of Hungarian & Romanian Traditions
Both Hungary and Romania celebrate this dish as part of their culinary heritage. It combines the bold seasoning often found in Hungarian stews with the creamy, sour cream-based sauces popular in Romanian cuisine. The result is a rustic yet elegant meal perfect for cozy gatherings or festive tables.🥩 Why You'll Love This Stew
✔️ Slow-cooked, melt-in-your-mouth beef and pork✔️ Creamy sour cream sauce with tangy depth
✔️ Richly seasoned with herbs and spices
✔️ Ideal for cold-weather comfort food
✔️ Stores well and develops even more flavor the next day
🍷 Wine Pairing & Serving Suggestions
- Wine Pairing: A dry white wine such as Hungarian Furmint or Romanian Fetească Albă pairs beautifully. For red, try Pinot Noir or Merlot for a fruity contrast.
- Serving Ideas: Enjoy with rustic bread, potatoes, noodles, or polenta. A side of pickled vegetables adds brightness to the rich sauce.
❄️ Storage & Reheating Tips
- Store: Keep in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat with a splash of broth or water if needed.
- Freeze: Freezes well for up to 3 months. Defrost overnight in the fridge and reheat slowly.
Sounds delicious! Definitely adding this to my “to-try” list. The combination of beef, pork, and mushrooms sounds amazing.