Beef shank stew

by | Mar 7, 2014 | Meat dishes

Reading the post’s title a question may come up: why beef shank and not another beef part? Beef shank comes from the leg of a bull or a cow. Though it’s known for its tough texture, in this case it’s a perfect choice since stew (or pörkölt in Hungarian) is a slowly cooked dish that is suitable to allow beef shank to be sufficiently softened and tenderized.

Beef shank contains a lot of collagen that dissolves during the cooking and the sauce becomes soft and silky. Beside the quality of the meat another secret of a perfect stew in my opinion is onion. To get a thick sauce, lot of onions needed that melt completely while you’re simmering the stew on low heat. There are a few optional ingredients that can be added depending on individual preferences, such as red wine, smoked bacon, caraway seeds, green pepper and tomato.

Beef shank stew – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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