Hungarian Pörkölt
Time
Preparation time: 15 min.
Cooking or baking time: 2 hours
Total preparation time: 2 hours 15 minutes
Today I have chosen a Hungarian Pörkölt for the lunch. It is a national dish from the land of Czardas and delicious peppers.
Here in Germany the Pörkölt is equated mostly with the Hungarian goulash. But this is not true, because our famous goulash is roasted and prepared with many other ingredients and spices. So maybe you should try this variation of Pörkölt.
As is so common in national dishes, there is of course not only a recipe for each food, but usually it is so that every housewife has its own variant in the preparation. I have chosen a simpler, but no less tasty style of Pörkölt. It comes with few, but absolutely necessary ingredients for the original dish and will certainly taste very good.
In addition to beef, all other types of slaughterhouse meat, poultry meat and also wild game species can be processed to produce the Pörkölt. However, you should then make sure that then the cooking time information, which are here for the use of beef, for the other types of meat must be changed accordingly in longer or shorter times.
Just cook it and I'm sure it will taste as good as we do.
With the side dishes one can be variable, no matter whether pasta, bread dumplings or if necessary also rice. I've made bread dumplings, they fit very well especially to the sauce. I must confess, however, that I used ready-made dumplings this time, because I no longer had enough old-fashioned rolls for the homemade dumplings in the house. A package of finished dumplings, however, is always available for such "emergencies" in stock.
Have fun cooking and good appetite!
Ingredients for 3 - 4 servings
- 800 g beef from shoulder or leg
- 500 g onions
- 80 g pork or goose fat
- 2 go. EL paprika noble sweet
- Salt, if necessary pepper from the mill
- 1/4 L of hot water, something you want and taste
- good red wine to be used for refilling
- 2 tomatoes (about 120 g)
- 2 green peppers (about 250 g)
Side dishes
