Vadas is a Hungarian recipe traditionally made with game meat. It's a delicious slow-cooked, rib-sticking stew that is often served with bread dumplings.
1 kg veal schnitzel
2 tbsp vegetable oil
4 carrots, thickly sliced
1 parsnip, thickly sliced
1 large red onion, sliced
2 bay leaves
125 ml (½ cup) red wine
1 tbsp Hungarian mustard (see Note)
1 lemon, juiced
2 tbsp white wine vinegar
1 tsp sugar
200 g sour cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Season veal with salt. Heat 1 tbsp oil in a large frying pan over high heat. Cook veal, in batches if necessary, for 1 minute each side or until browned. Transfer to a plate.
Heat remaining 1 tbsp oil in a large, heavy-based saucepan over medium heat. Add carrots, parsnip, onion and bay leaves, and cook for 4 minutes or until softened. Add veal and any juices, wine and enough water to just cover veal. Bring to the boil, then reduce heat to low and cook for 2 hours or until veal is tender. Remove from heat.
Using tongs, transfer veal to a plate, taking care not to let it break. Remove bay leaves and stir mustard, lemon juice, vinegar and sugar into cooking liquid. Using a handheld blender, process cooking liquid until smooth. Stir in sour cream, season with salt and pepper, and return veal to the pan over medium heat. Cook for 5 minutes or until heated through. Serve immediately.
Hungarian mustard is a mild mustard from selected delis. Substitute American or Dijon.
Drink 2007 Bull’s Blood of Eger (Egri Bikavér), Hungary ($12)
As seen in Feast magazine, Issue 9, pg54.
Photography by Alan Benson