Hungarian Vadas Marha with Bread Dumplings

Why You’ll Love This Recipe

• A true Central European classic: tender marinated beef in a silky, carrot-forward sauce.
• The mustard and lemon give brightness that balances slow-cooked richness.
• Fluffy bread dumplings catch every drop of the glossy sauce.
• Great make-ahead: flavors deepen overnight and reheat beautifully.

Grocery List

• Produce: Carrots, parsnips, celeriac, onions, garlic, parsley, lemon
• Dairy: Whole milk, sour cream, butter, eggs
• Pantry: Beef stock, dry white wine, white wine vinegar, Dijon mustard, flour, sugar, bay leaves, peppercorns, allspice, oil, salt, black pepper, nutmeg, stale white bread/rolls

Full Ingredients

Marinated Beef and Braising Base

• 1.2 kg beef round, silverside, or eye of round (1 whole piece, tied if loose)
• 500 g carrots, peeled and thickly sliced
• 200 g parsnips, peeled and thickly sliced
• 300 g celeriac (celery root), peeled and cubed
• 2 medium onions (about 300 g), sliced
• 2 garlic cloves, smashed
• 2 bay leaves
• 8 whole black peppercorns
• 8 whole allspice berries
• 250 ml dry white wine
• 250 ml water
• 3 tbsp white wine vinegar
• 2 tsp granulated sugar
• 2 tbsp neutral oil (for searing)
• 500 ml beef stock (low-sodium)
• Fine sea salt and freshly ground black pepper

Sauce Finishers

• 2 tbsp Dijon mustard
• 1 lemon: 1 tsp finely grated zest + 2 tbsp fresh lemon juice
• 1 tsp sugar, to balance (optional, to taste)
• 200 ml sour cream (20% fat or similar)

Bread Dumplings (Zsemlegombóc)

• 300 g day-old white rolls or bread, cut into 1–1.5 cm cubes
• 250 ml whole milk, warmed
• 2 large eggs
• 50 g unsalted butter (40 g for sautéing onion + 10 g for greasing hands/plate)
• 1 small onion, finely chopped
• 2–3 tbsp flat-leaf parsley, finely chopped
• 60 g all-purpose flour
• 1 tsp fine salt
• 1/4 tsp freshly ground black or white pepper
• Pinch freshly grated nutmeg
• 2 tsp fine salt for the cooking water

Step-by-Step Instructions

Step 1: Marinate the beef overnight

In a nonreactive bowl or Dutch oven, combine carrots, parsnips, celeriac, onions, garlic, bay, peppercorns, allspice, wine, water, vinegar, and 2 tsp sugar. Season the beef all over with 2 tsp salt and a few grinds of pepper, then submerge it in the vegetable mixture. Cover and refrigerate 12 hours (up to 24), turning once midway so the meat marinates evenly.

Step 2: Sear the beef and caramelize the vegetables

Preheat the oven to 160°C/325°F. Remove the beef from the marinade; pat it very dry. Strain the marinade, reserving both liquid and vegetables separately. Heat 2 tbsp oil in a heavy Dutch oven over medium-high heat. Sear the beef until well browned, about 3–4 minutes per side. Transfer to a plate. Add the reserved vegetables to the pot with a pinch of salt and cook 6–8 minutes, stirring, until lightly caramelized and glossy, scraping up browned bits.

Step 3: Braise low and slow

Return the beef to the pot. Pour in the reserved marinade liquid and 500 ml beef stock; the meat should be two-thirds submerged. Bring to a simmer, cover, and transfer to the oven. Braise 2.5–3 hours, turning once, until the beef is fork-tender. Transfer the beef to a warm plate and tent with foil to rest. Skim excess fat from the braising liquid.

Step 4: Start the bread dumplings

While the beef braises, melt 40 g butter in a skillet over medium heat. Sauté the chopped onion until translucent, 3–4 minutes. In a large bowl, combine bread cubes with the warm milk and sautéed onion; toss to coat. Let stand 10 minutes so the bread hydrates. Stir in eggs, parsley, flour, 1 tsp salt, pepper, and a pinch of nutmeg. The mixture should hold together when pressed; if too dry, add 1–2 tbsp milk; if too loose, add 1–2 tbsp flour.

Step 5: Shape and simmer the dumplings

Bring a wide pot of water to a gentle simmer (about 90–95°C/195–203°F) and salt it with 2 tsp salt. Lightly grease your hands and a plate with the remaining butter. Form 8 equal dumplings (about 7 cm wide). Slide into the barely simmering water and cook 15 minutes, turning once gently after 8 minutes. Do not let the water boil vigorously. Transfer to a warm plate and keep covered.

Step 6: Purée and finish the silky carrot–root sauce

Using a blender or immersion blender, purée the braised vegetables with their liquid until perfectly smooth and velvety. Return the sauce to the pot and bring to a gentle simmer. Stir in Dijon mustard, lemon juice, and lemon zest. Taste and, if needed, add up to 1 tsp sugar to balance the acidity. Reduce 5–10 minutes to a nappé consistency (it should coat the back of a spoon). In a small bowl, whisk the sour cream with a ladle of hot sauce, then stir this mixture back into the pot. Keep below a simmer to avoid curdling. Adjust salt and pepper to taste.

Step 7: Slice and serve

Slice the rested beef against the grain into 1 cm slices. Spoon a generous pool of the glossy orange sauce onto warmed plates, nestle in slices of beef, and add 1–2 bread dumplings per person. Spoon a little extra sauce over the meat. Garnish with chopped parsley and a whisper of lemon zest if you like. Serve immediately.

Pro Tips

• Marinade matters: overnight marinating melts the beef’s toughness and perfumes the sauce. Up to 24 hours is even better.
• Keep the simmer gentle when cooking dumplings to prevent splitting; a rolling boil can break them.
• For the silkiest sauce, blend thoroughly and strain through a fine mesh if you want restaurant-smooth texture.
• Balance is key: adjust with lemon and a pinch of sugar until the sauce is bright yet rounded.
• Use a heavy, tight-lidded pot for an even braise and minimal evaporation.

Variations

• Pressure cooker: After searing, braise under high pressure for 55–65 minutes; natural release 15 minutes.
• Gingersnap finish: Stir 20–30 g finely crushed spiced cookies into the sauce for a classic Central European note and gentle thickening.
• Dumpling add-ins: Fold in crisp bacon bits or sautéed mushrooms for extra savoriness.

Storage & Make-Ahead

The beef and sauce keep 4 days refrigerated or 3 months frozen. The flavor improves on day two; reheat gently until hot but not boiling. Dumplings can be poached ahead and chilled up to 2 days; reheat by steaming 5–7 minutes or microwaving with a damp towel. Freeze dumplings up to 2 months; thaw overnight before reheating.

Nutrition (per serving)

Approximate: 800 kcal; 46 g protein; 72 g carbohydrates; 33 g fat; 6 g fiber; 1,150 mg sodium. Values will vary based on beef cut and seasoning.