Pörkölt (Hungarian Stew)

Pörkölt, a cherished Hungarian dish, stands as a testament to the country's rich culinary heritage. This hearty stew, known for its robust flavors and tender meat, boasts a history deeply rooted in Hungarian traditions.

History of Pörkölt (Hungarian Stew):

Pörkölt holds a significant place in Hungarian cuisine, believed to have originated from the Hungarian shepherds' practices. Initially prepared over an open flame, this stew evolved over centuries, becoming a staple in Hungarian households and festive gatherings.

Ingredients for Pörkölt (Hungarian Stew):

* Cubes of beef, pork, or chicken
* Onions
* Paprika
* Tomato paste or tomatoes

How to Make Pörkölt (Hungarian Stew):

1.Start by sautéing onions until golden, then add the meat cubes, browning them on all sides.
2.Incorporate generous amounts of paprika, infusing the dish with its distinct flavor and color.
3.Add tomato paste or chopped tomatoes, along with water or broth to create a rich base.
4.Simmer the stew slowly until the meat becomes tender, allowing the flavors to meld.
5.Serve the Pörkölt hot, traditionally paired with Hungarian egg noodles (nokedli) or bread dumplings (galuska).

Different Ways to Make Pörkölt (Hungarian Stew):

Variations in Pörkölt recipes may involve the addition of garlic, bell peppers, or caraway seeds for extra depth of flavor. Some prefer a combination of meats, while others use specific cuts like shoulder or shank. Adjusting the quantity and type of paprika also allows for a more personalized taste.

The best way to make Pörkölt often depends on individual preferences and regional influences. Whether following a traditional family recipe or adding personal touches, this Hungarian stew continues to captivate palates worldwide with its rich, comforting flavors.

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Pörkölt (Hungarian Stew)




Pörkölt, a flavorful Hungarian beef stew akin to goulash in the United States, is easy to prepare and bursting with rich flavors. Despite its sophisticated name, it's a delightful and straightforward dish to savor.

Prep: 10 mins

Cook: 120 mins

Serves: 5

Ingredients

2 pounds chuck roast , cut into bite size pieces
2 Tablespoons oil
Fresh cracked Salt and pepper
2 onions , diced
8 oz tomato sauce
2 teaspoons beef bouillon paste , or 2 beef bouillon cubes
1/2 cup water
3 Tablespoons Hungarian Sweet Paprika
1 tsp vinegar
¼ cup of sour cream
1 pkg egg noodles

Instructions
 
1.Season steak pieces on all sides with salt and pepper. Add oil to a large cast iron pot over medium heat-high heat. Once hot, add steak, in small batches, and brown on all sides. Don’t crowd the meat in the pan or it will steam instead of sear. Set aside the seared steak onto a plate.

2.Add a little more oil to the pan, if needed and reduce heat to medium. Add onions and cook until golden. Return the meat back to the pot, along with tomato sauce, bouillon cubes, water, paprika and vinegar.
3.Cover pot, reduce heat to low and simmer for 2 hours, until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then stir in the sour cream. Taste and add additional salt and pepper, as needed.
4.Boil noodles according to package instructions and serve pörkölt over them.

Nutrition

Calories: 439kcal / Fat: 29g / Sodium: 407mg / Sugar: 5g
Carbohydrates: 9g / Saturated Fat: 11g / Potassium: 929mg / Vitamin A: 2360IU
Protein: 37g / Cholesterol: 131mg / Fiber: 3g / Vitamin C: 6mg
Calcium: 69mg / Iron: 5mg





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