Mammi

Okay, let’s talk about Mammi!

Mammi (pronounced “mah-mee”) is a classic, deeply comforting, and intensely flavorful Hungarian stew. It’s essentially a rich, slow-cooked beef and pork stew simmered with paprika, caraway seeds, and often, potatoes and root vegetables. It’s known for its dark red color and incredibly savory, almost smoky, taste. It’s a dish deeply tied to family gatherings and represents the warmth and heart of Hungarian cuisine. It’s a labor of love, but the result is a truly rewarding and unforgettable meal.

Mammi Recipe

Yields: 6-8 servings
Prep Time: 30 minutes
Cook Time: 3-4 hours

Ingredients:

• 3-4 lbs Beef Chuck Roast, cut into 1-2 inch cubes
• 2-3 lbs Pork Shoulder, cut into 1-2 inch cubes
• 2 tbsp Vegetable Oil
• 2 large Onions, chopped
• 4 cloves Garlic, minced
• 2 tbsp Hungarian Sweet Paprika (crucial!)
• 1 tbsp Hungarian Hot Paprika (adjust to taste – optional)
• 1 tbsp Caraway Seeds
• 1 tsp Marjoram
• 1 Bay Leaf
• 2 cups Beef Broth (or Water)
• 1 cup Dry Red Wine (like Cabernet Sauvignon or Merlot – optional, but adds depth)
• 2-3 large Potatoes, peeled and cubed
• 2-3 Carrots, peeled and sliced
• 1 Parsnip (optional, adds great flavor) peeled and sliced
• Salt and Black Pepper to taste
• Sour Cream or Yogurt (for serving – traditional)

Instructions:

1. Sear the Meat: Season the beef and pork cubes generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the meat in batches until browned on all sides. Remove the meat and set aside.

2. Sauté Aromatics: Reduce the heat to medium. Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Bloom the Paprika: Remove the pot from the heat. This is VERY important – add both the sweet and hot paprika (if using) to the pot. Stir quickly and constantly for about 30 seconds – no longer, or it will burn and become bitter. This blooms the paprika and releases its full flavor.

4. Combine Ingredients: Return the pot to medium heat. Add the seared meat back to the pot. Pour in the beef broth and red wine (if using). Add the caraway seeds, marjoram, and bay leaf. Bring to a simmer.

5. Slow Cook: Cover the pot tightly. Reduce the heat to low and simmer for 3-4 hours, or until the meat is incredibly tender and easily falls apart with a fork. Stir occasionally, adding more broth if needed to keep the meat submerged.

6. Add Vegetables: Add the cubed potatoes, carrots, and parsnip (if using) to the stew. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.

7. Season & Serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve hot, traditionally with a dollop of sour cream or yogurt.

Notes:

• Paprika Quality: The quality of the paprika is absolutely key to this dish. Look for Hungarian paprika – it makes a huge difference.
• Slow Cooking is Key: Mammi benefits greatly from a long, slow simmer. The longer it cooks, the more tender the meat will be and the deeper the flavors will develop.
• Variations: Some families add other vegetables like mushrooms or turnips.

Would you like me to:

• Provide variations of this recipe?
• Offer tips for finding authentic Hungarian paprika?
  
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