Name: Hungarian Vadas (Beef in Creamy Carrot Sauce) with Bread Dumplings
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Hungarian
Ingredients: 700 g beef shoulder or stew meat; 2 to 3 medium carrots, sliced; 1 parsley root or 1 additional carrot; 1 medium onion, chopped; 2 to 3 tablespoons oil or lard; 1 to 2 bay leaves; 1 teaspoon mustard; 1 to 2 tablespoons vinegar or lemon juice; 150 to 200 ml sour cream; 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; 800 ml to 1 liter water or broth; 4 to 5 bread rolls, stale and cubed; 2 eggs; 200 ml milk; 2 to 3 tablespoons flour; 1 small onion, finely chopped (optional); 1 tablespoon chopped parsley; 1/2 teaspoon salt (for dumplings)

Description

Hungarian Vadas is a comforting dish of tender slow-cooked beef served in a creamy, slightly tangy carrot-based sauce, paired with soft bread dumplings for a hearty traditional meal.

Ingredients

700 g beef shoulder or stew meat
2 to 3 medium carrots, sliced
1 parsley root or 1 additional carrot
1 medium onion, chopped
2 to 3 tablespoons oil or lard
1 to 2 bay leaves
1 teaspoon mustard
1 to 2 tablespoons vinegar or lemon juice
150 to 200 ml sour cream
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
800 ml to 1 liter water or broth
4 to 5 bread rolls, stale and cubed
2 eggs
200 ml milk
2 to 3 tablespoons flour
1 small onion, finely chopped (optional)
1 tablespoon chopped parsley
1/2 teaspoon salt (for dumplings)

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Instructions

Heat oil in a pot and brown the beef on all sides. Remove and set aside.
Sauté onion in the same pot until soft, then add carrots and parsley root.
Add bay leaves, salt, and pepper. Return beef and cover with water or broth.
Simmer for 1.5 to 2 hours until meat is tender.
Remove beef and blend vegetables with cooking liquid until smooth.
Return sauce to pot and stir in mustard, vinegar or lemon juice, sugar, and sour cream.
Add beef back and heat gently without boiling.
For dumplings, soak bread in milk, then mix with eggs, flour, salt, parsley, and onion.
Shape into balls and boil in salted water for 10–15 minutes until cooked.
Serve beef with sauce and dumplings.

Notes

Slow cooking ensures tender beef.
Blend sauce well for traditional smooth texture.
Adjust tanginess with vinegar or lemon juice.
Do not boil after adding sour cream.
Keep dumplings soft by not overmixing.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Simmering and Boiling
Cuisine: Hungarian

Nutrition

Serving Size: 1 portion
Calories: 450 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 110 mg