Preparation time: 15 minutes
Cooking time: Under an hour
Pörkölt is a kind of stew cooked in its own juices. The veal is cut into larger pieces than for goulash. Different kinds of meat are used (game, poultry, mutton, etc.) The name of the meat used in the recipe is combined with pörkölt to form the name of the dish. Thus, "borjupörkölt" is veal stew. Peppers are used generously in the dish, which is nonetheless quite mild. Everything depends on the way the peppers are cooked, though Hungarians tend to prefer mild dishes.
Pork and beef pörkölt are made the same way as veal pörkölt, only the cooking time is slightly longer.
- Cut the meat into small cubes.
- Finely chop the onion and fry in the oil until translucent. Reduce the heat, add the paprika, then immediately add the meat to prevent the paprika from turning bitter. Salt to taste and brown, stirring all the time.
- When the meat is browned, add a small amount of water or stock. Cover the pot and simmer, stirring occasionally. Add more liquid if necessary, but very sparingly; for full flavor, the meat should be browned, not cooked.
- When the meat is partly tender, add the green pepper cut into rings and the peeled tomato. Simmer until tender, remove the lid and cook until only a thick juice remains. (You may want to thin it with a little water or red wine.)
- Serve with galuska dumplings.
With the kind collaboration of Hotel Charles
Restaurant Janos**** - Hegyalja ut 23, 1016 Budapest
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