Hutsul Stew in Pots

I’m excited to share with you a delightful recipe for Hutsul-style stew cooked in pots.

Start by marinating 300-400 grams (about 10-14 ounces) of veal with onions for 2-3 hours. After marinating, sauté the meat with the onions until golden brown, then pour in 1 cup of broth. Let it simmer until fully cooked.

Next, take 500 grams (about 1 pound) of mushrooms. While white mushrooms are preferred, any variety will work. Slice them and sauté in butter, then add half a cup of sour cream and cook for an additional 3-5 minutes.

For this stew, we’ll also need potato pancakes, known as deruny. Grate potatoes and onions, mix in eggs and flour, and fry them in a skillet until golden.

Now, in each pot, place a small piece of butter at the bottom, layer in the potato pancakes, then add the meat with onions, covering it with more pancakes. Next, add the mushrooms in sour cream, followed by another layer of pancakes. Fill the pots about two-thirds full, cover with lids, and bake in the oven at 200 degrees Celsius (about 400 degrees Fahrenheit) for 10-15 minutes. Five minutes before it’s done, sprinkle the stew with finely chopped garlic and herbs.