Best 3 Beef And Pork Stew Marosszeki Heranytokany Recipes

Embark on a culinary journey to Transylvania with the enticing Beef and Pork Stew, also known as "Marosszeki Heranytokany." This traditional Transylvanian dish is a symphony of flavors, where tender beef and pork are braised in a rich sauce made from sour cream, paprika, and a medley of aromatic spices. The result is a hearty and comforting stew that will warm your soul on a cold winter's day.

In this article, we present two variations of this beloved Transylvanian dish:

1. Classic Beef and Pork Stew (Marosszeki Heranytokany): This recipe stays true to the traditional method of preparing the stew, using both beef and pork for a robust flavor. The meat is slowly braised in a flavorful broth until fall-apart tender, and then enveloped in a creamy paprika sauce.

2. Vegetarian Marosszeki Heranytokany: For those who prefer a meatless option, we have a delightful vegetarian version of the stew. Hearty mushrooms and colorful bell peppers take the place of meat, providing a satisfying and flavorful experience. The creamy paprika sauce remains the star of the show, bringing together all the ingredients in perfect harmony.

Both recipes are accompanied by step-by-step instructions, cooking tips, and beautiful images to guide you through the process. Discover the rich culinary heritage of Transylvania and indulge in the irresistible flavors of Beef and Pork Stew (Marosszeki Heranytokany) in its classic and vegetarian forms.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF AND PORK STEW (MAROSSZEKI HERANYTOKANY)

Beef and Pork Stew (Marosszeki Heranytokany) image

Categories Beef Dairy Pork Stew Spring Gourmet

Yield Makes 4-6 servings

Number Of Ingredients 15

Ingredients

1-pound piece boneless beef chuck
1/4 pound double-smoked bacon or regular smoked bacon
1 medium onion
1 tablespoon paprika (preferably sweet Hungarian*)
1/2 cup water
a pinch freshly ground black pepper
a pinch caraway seeds
1/2 teaspoon dried marjoram, crumbled
1 cup dry white wine
1 pound pork tenderloin
1/4 pound mushrooms
1 tablespoon lard or vegetable oil
1 cup sour cream
1 tablespoon all-purpose flour
*available at some specialty foods shops and by mail order from Penzey's, Ltd., tel. (414) 679-7207.

Steps:

Cut beef into 1/2-inch cubes. Finely chop separately bacon and onion. In a 4-quart heavy kettle cook bacon over moderate heat, stirring, until crisp. Add onion and cook until softened. Stir in paprika and water and simmer 5 minutes. Add beef, pepper, caraway seeds, marjoram, and 1/2 cup wine and simmer, covered, stirring occasionally, 30 minutes. Cut pork into 1/2-inch cubes. Add pork, remaining 1/2 cup wine, and salt to taste and simmer, covered, stirring occasionally, until meat is tender, about 2 1/2 hours.
Quarter mushrooms. In a skillet cook mushrooms in lard or oil over moderate heat, stirring, until just tender, about 5 minutes, and add to stew.
Just before serving, in a bowl whisk together sour cream and flour until smooth and stir into stew. Simmer stew, stirring, 5 minutes.

BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB

Baeckeoffe / Laundry Day Stew of Beef, Pork, and Lamb image

Provided by Hubert Keller

Categories Soup/Stew Christmas Winter Christmas Eve Mandoline

Yield Serves 10

Number Of Ingredients 15

Ingredients

2 medium yellow onions, finely chopped
2 small leeks, white and pale green parts, finely chopped
1 large carrot, peeled and finely chopped
2 or 3 cloves garlic, very finely chopped
2 bay leaves
1 teaspoon whole juniper berries
1 1/2 teaspoons finely chopped fresh thyme
3 tablespoons finely chopped fresh flatleaf parsley
3 cups (one 750-milliliter bottle) dry white wine, such as an Alsatian pinot gris, plus more, if needed, for the pot
1 pound boneless beef chuck roast, cut into 1¼-inch chunks
1 pound boneless pork butt, trimmed and cut into 1¼-inch chunks
1 pound boneless lamb shoulder, trimmed and cut into 1¼ inch cubes
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 pounds Russet potatoes, peeled

Steps:

In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.

BUNKHOUSE BEEF AND PORK STEW

Bunkhouse Beef and Pork Stew image

Make and share this Bunkhouse Beef and Pork Stew recipe from Food.com.

Provided by MizzNezz

Categories Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb round steak
1 lb pork steak
4 teaspoons flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup sliced carrot
3 peeled potatoes, cut into chunks
1 cup chopped celery
2 cups tomato sauce
1 (6 1/2 ounce) can mushrooms
1 cup water
1 onion, chopped

Steps:

Cut steaks in 1 inches.
pieces.
Mix flour, salt, and pepper.
Toss steak in flour mix.
Heat oil in lg dutch oven.
Brown meat.
Add remaining ingredients.
Cover and simmer for about 2 hours, or until meat is tender and vegetables are done.

Tips for Making Beef and Pork Stew (Marosszeki Heranytokany)

To save time, consider using pre-cut beef and pork cubes instead of cutting them yourself.
Brown the meat in batches to prevent overcrowding in the pot and ensure even browning.
Use a large pot or Dutch oven to accommodate all the ingredients comfortably.
Simmer the stew for at least 1 hour, or until the meat is tender and flavorful.
Add the vegetables during the last 30 minutes of cooking to ensure they retain their texture and nutrients.
Adjust the amount of paprika and salt to suit your taste preferences.
Serve the stew with mashed potatoes, egg noodles, or steamed rice for a complete meal.

Conclusion

Beef and pork stew (Marosszeki Heranytokany) is a hearty, comforting dish perfect for chilly evenings or special occasions. With its tender meat, flavorful sauce, and colorful vegetables, it's sure to be a hit with family and friends. So gather your ingredients, fire up the stove, and let's get cooking!