Hungarian Comfort Food: Vadas with Venison & Bread Dumplings 👌😊👍

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

venison

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more accessible

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider

Vegetable broth maintains flavor without alcohol

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness

Start by preparing the dumplings using chabatas instead of stale bread.

Cut chabatas into small pieces to make croutons and bake them until dry.

Heat beef dripping in a pot until extremely hot.

Add the pork joint to the pot and brown on all sides.

Add chopped onions and carrots to the pot without slicing them too small.

Add about 1 tablespoon of brown sugar and 1-2 tablespoons of tomato puree to the pot and let it caramelize.

Once the vegetables are caramelized, add water to cover the meat and vegetables.

Add the bouquet garni (sage, rosemary, thyme) and reinsert the pork into the pot.

Season with salt, pepper, Dijon mustard, and 3 bay leaves.

Bring the mixture to a boil, then cover and cook under pressure for 20-30 minutes.

While the sauce is cooking, check the seasoning and adjust with more mustard and Worcestershire sauce if needed.

Once the pork is done, remove it and prepare the dumplings in the same liquid to save on washing up.

Add parsley, eggs, and plain flour to the croutons to make the dumpling mixture.

Adjust the egg to flour ratio as necessary and let the dumpling mixture rest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens