Pörkölt

Pörkölt is a traditional Hungarian stewed meat dish, prepared with a process of slow cooking. The dish is known for its rich, hearty flavor and is a staple in Hungarian households and restaurants.

Ingredients

The main ingredient in Pörkölt is meat, which can be beef, pork, lamb, or chicken. The meat is cut into chunks and browned in fat, often lard or sunflower oil. The dish also includes onion, garlic, and a variety of spices such as paprika, caraway seeds, and black pepper. Some variations of the recipe may also include tomato and bell pepper.

Preparation

The preparation of Pörkölt begins with browning the meat in fat. The onions are then added and sautéed until they become translucent. The garlic and spices are added next, followed by a small amount of water. The dish is then left to simmer on low heat for several hours until the meat becomes tender. The slow cooking process allows the flavors to meld together, resulting in a rich and hearty dish.

Serving

Pörkölt is typically served with nokedli, a type of Hungarian dumpling, or potatoes. It can also be served with a side of pickled vegetables, such as cucumbers or cabbage. In Hungary, Pörkölt is often enjoyed with a glass of Hungarian red wine.

Variations

There are many regional variations of Pörkölt throughout Hungary and in neighboring countries. For example, in the region of Transylvania, Pörkölt is often made with pork and served with polenta. In Slovakia, a similar dish known as Segedinsky goulash is made with sauerkraut and sour cream.

See also

• Goulash
• Paprikash
• Hungarian cuisine

This article is a stub related to food. You can help WikiMD by expanding it!

Pörkölt

• 

  Pörkölt

• 

  Tarhonya

• 

  Marhapörkölt with bryndza dumplings