🍲 Pörkölt – Hungarian Stew

👨‍🍳 Instructions:

1. Sauté Onions:
   • Heat lard or oil in a large pot. Add finely chopped onions and cook over medium-low heat until golden and soft (10–15 mins).
   • This forms the base of the sauce, so take your time.
2. Add Paprika & Garlic:
   • Remove pot from heat briefly. Stir in sweet paprika and minced garlic.
   • Quickly add the meat to prevent paprika from burning.
3. Brown the Meat:
   • Return to medium heat. Stir well to coat meat in onion-paprika mix.
   • Add chopped bell pepper and tomato. Season with salt and pepper.
4. Simmer:
   • Add just enough water or broth to barely cover the meat.
   • Cover and simmer over low heat for 1.5 to 2 hours (depending on meat), stirring occasionally and adding water if needed.
   • The sauce should thicken and coat the meat.

🍽️ Serve With:

• Nokedli (Hungarian dumplings)
• Buttered pasta
• Mashed potatoes
• Crusty bread
• Sour cream (optional topping)

🔥 Variations:

• Marhapörkölt: with beef
• Sertéspörkölt: with pork
• Csirkepörkölt: with chicken
• Add mushrooms, liver, or heart for traditional twists
• For a spicier kick, use Erős Pista (Hungarian hot pepper paste)

Pages: 1 2