This is anothe recipe from ‘The cuisine of Hungary’. The recipes so far have been striaghtforward and the results, very tasty. The original recipe asks for 450g wild mushrooms, which is a big ask, so I used 40g mixed dried wild mushrooms and a small punnet of chestnut mushrooms. I served this with rice, as suggested in the original recipe.
INGREDIENTS:
- 600g venison
- 1 tsp salt
- 30g plain flour
- 30g lard
- 2 small onions, finley chopped
- 1 tbsp hot paprika
- 120ml stock
- 40g dried mushrooms
- 50g fresh mushrooms
- 3 tbsp sour cream
METHOD:
- Soak the dried mushrooms in cold water for 30 minutes.
- Cut the meat into 2cm thick slices. Lay them flat, sprinkle with salt and then dredge them with flour on each side.
- Melt the lard in a frying pan, and fast-fry the venison on both sides, then put the meat into the bottom of a large casserole dish.
- Fry the onions in the same pan until golden in colour, then add 1 tbsp cold water and the paprika. Doing this stops the paprika from scorching. Cover the pan and cook until the liquid has evaporated.
- Slice the soaked mushrooms and add to the meat, followed by the onion mixture, along with a little stock. Cover tightly and simmer over a low heat until the meat is half-cooked.
- Slice the fresh mushrooms, and fry them in the same frying panfor a minute, before adding to the casserole once the meat is half-cooked. Cook for another thirty minutes. Keep checking on the casserole and add a little stock to keep it from becoming dry.
- Mix 1 tbsp flour with the sour cream, and stir into the casserole. Bring the stew back to the simmer and serve with rice.