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Vadas
Vadas marha: braised beef in a mustard and cream root-vegetable sauce with bread dumplings
The word vadas means in the manner of game, and the dish once was a way of treating venison; in Budapest it is now made with beef and is one of the great canteen and Sunday dishes. A joint of beef is browned and braised with carrots, parsley root and celeriac, then the vegetables are blended into a velvety orange sauce, sharpened with mustard, a little caramelised sugar, vinegar and lemon, and enriched with cream. Thick slices of beef sit in the sauce next to fluffy bread dumplings (zsemlegombóc) and a spoon of cranberry sauce. Some cooks marinate the beef in red wine; this version uses stock and vinegar, so it is alcohol-free. Where most people go wrong is serving the meat before it is truly tender; it should yield to a fork. Chef's tip: if you marinate the beef in the vinegar and spices overnight, always do it in the fridge, covered.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the beef
- 1 ½ tsp salt
- 1 tsp black pepper
- 3 tbsp sunflower oil
- 1 onionchopped
- 10 ½ oz carrotschopped
- 10 ½ oz parsley root or parsnipchopped
- 5 ½ oz celeriacchopped
- 1 tbsp caster sugar
- 3 ¼ cups beef stock
- 2 tbsp red wine vinegar
- 2 tbsp mild Dijon-style mustard
- ¾ cup single cream
- 1 lemonzest and juice
For the bread dumplings
- 9 oz stale white bread rollscut into 1 cm cubes
- 1 ⅜ oz unsalted butter
- ¾ cup milk
- 2 eggs
- 2 ⅞ oz plain flour
- 2 tbsp flat-leaf parsleychopped
- ½ tsp salt
To serve
- 6 tbsp cranberry sauce (optional)
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Method
0/8 doneStep 1: Pat the 2 ⅝ lb beef topside or chuck in one piece dry and rub with the 1 ½ tsp salt and 1 tsp black pepper. Heat the 3 tbsp sunflower oil in a casserole over a medium-high heat and brown the beef on all sides for 8 minutes, until dark brown. Lift out.
10 minStep 2: Add the 1 onion, 10 ½ oz carrots, 10 ½ oz parsley root or parsnip and 5 ½ oz celeriac and fry for 8 minutes, until starting to colour. Sprinkle over the 1 tbsp caster sugar and cook for 2 minutes more, until it caramelises.
10 minStep 3: Add the 2 bay leaves, 4 allspice berries, 3 ¼ cups beef stock and 2 tbsp red wine vinegar, return the beef, cover and braise over a low heat for 1¾–2 hours, turning the meat twice, until a fork slides in with no resistance.
110 minStep 4: Meanwhile make the dumplings: fry the 9 oz stale white bread rolls cubes in the 1 ⅜ oz unsalted butter over a medium heat for 5 minutes until golden. Whisk the ¾ cup milk, 2 eggs and ½ tsp salt, pour over the bread, add the 2 tbsp flat-leaf parsley and 2 ⅞ oz plain flour and mix; rest for 15 minutes.
20 minStep 5: With wet hands shape 12 dumplings. Simmer them in a large pan of salted water for 12–15 minutes, until they float and are firm and cooked in the centre.
15 minStep 6: Lift out the beef and keep it warm under foil. Remove the bay leaves and allspice and blend the vegetables and liquid until completely smooth.
5 minStep 7: Stir in the 2 tbsp mild Dijon-style mustard, ¾ cup single cream and 1 lemon zest and juice and simmer over a low heat for 5 minutes, until it coats a spoon. Season to taste; add a splash of water if too thick.
5 minStep 8: Slice the beef against the grain, lay the slices in the sauce and warm through for 3 minutes. Serve with the dumplings and a spoon of 6 tbsp cranberry sauce.
3 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 50 g
- Carbs
- 42 g
- Fat
- 29 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vadas take?
- About 150 minutes in total: 30 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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