Hungarian Vadas

Summary

Ingredients

• 800 g beef minute steak (s)
• 1 onion (s), finely chopped
• 1 clove garlic
• 2 bay leaves
• 4 carrots, sliced
• 2 parsley root (s), sliced
• water
• 200 ml soy yogurt (yogurt alternative)
• salt and pepper
• 1 teaspoon mustard
• 1 teaspoon sugar

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Instructions

1. First cut into the edge of the minute steaks so that they do not bend upwards when seared. Then season with salt and pepper and then fry in hot oil in a pan. Take out when done and place on a plate.
2. Now put the chopped onion in the frying fat and fry briefly, then add the carrot and parsley root slices and fry with them. Now pour in enough water to cover the vegetables. Now add the bay leaves, the clove of garlic and the meat and stew everything for about 40 - 60 minutes. Then remove the bay leaves and the meat and puree the contents of the pot. Season with salt and pepper, then add 1 teaspoon mustard, a little sugar and soy yoghurt.
3. In Hungary people traditionally eat either potato dumplings or bread dumplings with it (which we are not allowed to eat). In Germany I always use ready-made potato dumpling mixes that do not contain gluten.
4. Note: Instead of soy yoghurt, you normally use approx. 200 ml crème fraîche mixed with 1 tablespoon flour, which thicken the sauce a little.