Pörkölt

Goulash

Pörkölt

The stew the rest of the world is calling goulash, is a pörkölt in Hungary. Goulash is, according to the Hungarians, a kind of soup made of beef, onions, potatoes, a lot of water and always spiced with paprika, like in the original Hungarian cauldron goulash. Famous varieties that were cooked up over the years are dishes like the Alföld-, the Csángó-, or the Székely goulash. It may contain beef or pork, sauerkraut, beans or a multitude of vegetables, but what all these Hungarian recipes for goulash have in common is the amount of liquid. A Hungarian goulash is a wet affair.

Pörkölt, on the contrary, is a “dry” stew. The main ingredient can be meat, but also fish, mushrooms, potatoes, beans or any other vegetable. There are two ingredients that are essential for pörkölt as well as for goulash: onions and paprika. Those two can’t be missed. But where a goulash is always spiced with nothing else but paprika, a pörkölt can also be seasoned with pepper. Usually bell peppers and tomatoes are added, but certainly not always. And further? Meat, of course: beef, chicken, pork, boar, deer, lamb, duck, goat, fish… actually about anything that moves. But there are also countless recipes for vegetarian pörkölt with things like eggs, beans or mushrooms as the main ingredient. Pörkölt is usually served with galuska, boiled potatoes, rice, bread or noodles and some pickled gherkins, peppers, etc.

Here is a small selection of the many, many recipes that are circulating. There is one with beef, one with pork, two with chicken, one with chicken gizzards, with lamb, with wild boar, with tripe, two with mushrooms and finally one with fish.

Pörkölt


Marhapörkölt
Beef pörkölt

800 gr. beef
3 large onions
4 cloves garlic
2 tbsp. lard or oil
1½ tbsp. sweet paprika
1 large tomato
1 bell pepper
1 dl. red wine
salt and pepper

Cube the meat and sauté on all sides in hot lard or oil. Take it out of the pot and put aside. Lower the heat and sauté the onions in the remaining fat. Add some extra oil or lard if needed. When the onions are translucent, remove the pan from the heat and stir in the paprika. Add the wine, the chopped tomato, grated garlic and the sliced bell pepper. Bring to a boil and add the meat. Season with salt and pepper and let simmer until the meat is tender. When it becomes too dry you may add some water, but never too much.


Csirkepörkölt
Chicken pörkölt

1 chicken, in 8 pieces
2 tbsp. oil
1 large onion
1½ dl. water
1 clove garlic
1 tsp. hot paprika
1 green bell pepper
1 hot pepper
1 tomato
salt

Chop the onion and sauté on medium heat in some oil. Remove the pan from the stove, grate the garlic over it and stir in the paprika. Quench it with the water and bring to a boil. Add the chunks of chicken, the chopped tomato, the sliced bell pepper and chili pepper. Season with salt and let it gently simmer until the chicken is done, about 40 – 50 minutes.


Sertéspörkölt
Pork pörkölt

1 kg. pork, not too lean
3 red onions
1 clove garlic
1 tomato
1 bell pepper
1 tbsp. paprika
salt and pepper

Cut the meat in small cubes. Chop the onions and sauté over medium heat until translucent. Remove from the heat and stir in the paprika. Add the meat, cover with a lid and puit it back on the stove, on low heat. The meat will stew in its own moisture.
Meanwhile chop the tomato and slice the bell pepper. Add them to the pot, together with a little water and season with salt and pepper to taste. Let it simmer on gently for half an hour. Now grate the garlic over it and let it simmer on until the meat is tender.

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Tejfölös csirkepörkölt
Creamy chicken pörkölt

1 chicken, in 8 pieces
2 onions
2 bell peppers
2 tomatoes
2 tbsp. paprika
1 tbsp. dried herbs (majoram, parsley, thymian, etc.)
1 l. water
2 dl. sour cream
1 dl. oil
salt

Sauté the chopped onion in a few tbsp. of oil. When it starts to colour, add the sliced peppers and the chopped tomatoes. Cook until tender. Stir in the paprika and add the chicken chunks. Add the water and bring to a boil. Season with salt and the dried herbs and let it simmer for an hour over a low heat. When the chicken is done, mix two spoonfuls of the moisture with the sour cream. Add it to the pörkölt and let it simmer for a few minutes more.


Birkapörkölt
Lamb pörkölt

1 kg. lean lamb
100 gr. bacon
3 – 4 cloves garlic
2 onions
1 tomato
1 bell pepper
2 tbsp. sweet paprika
a pinch of ground caraway
1 dl. dry red wine
salt

Cube the bacon and chop the onions. Sauté in a few tbsp. of oil over a low heat until the onion becomes translucent. Remove from the heat and stir in caraway and paprika. Add chopped tomato, chopped garlic and sliced bell pepper and sauté for another 2 – 3 minutes. Cube the lamb and add it to the pot. Season with salt and stir-fry until the meat colours white. Add a glass of water, cover with a lid and let it stew until the meat is tender. Now add the white wine, let it simmer for another two minutes and trun off the heat.


Gombapörkölt
Mushroom pörkölt

800 gr. champignon mushrooms
2 onions
1 green bell pepper
2 tbsp. flour
2 dl. sour cream
1 tsp. hot paprika
salt

Chop the onions and sauté in a few tbsp. of oil. Clean the mushrooms and slice them. Add them to the pot when the onions are translucent, together with the bell pepper, cut into small cubes. Season with salt and pepper en sprinkle with some paprika. Let it sauté a few minutes. Mix the sour cream with the flour and add it to the pörkölt. Bring to a boil and let it simmer gently for a few minutes.

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Rókagombapörkölt
Chanterelle pörkölt

1 kg. chanterelles
2 onions
1 green bell pepper
2 dl. sour cream
1 tsp. hot paprika
salt
1 dl. white wine

Clean the chanterelles, cut them lengthwise in half. Cut the big ones in pieces. Chop the onions and sauté over a low heat in a few tbsp. of oil until they start to brown. Remove from the heat and stir in the paprika. Add the cubed bell pepper, sour cream and the wine and bring to a boil. Stir in the chanterelles, season with salt and pepper and let it gently simmer until the mushrooms are done.


Vaddisznópörkölt
Wild boar pörkölt

600 gr. wild boar
100 gr. tomato puree
100 gr. lecsó
100 gr. lard
4 large onions
1 tsp. hot paprika
1 pinch of black pepper
2½ dl. dry white wine
salt

Sauté the chopped onions in the lard until translucent. Add the cubed meat and sauté until it satrts to brown on all sides. Remove from the heat and stir in the paprika. Quench with the wine, bring to a boil and add toamto puree and lecsó. KLet it gently simmer until the meat is tender. You can add some water if needed, but always very little, so the meat should be stewed in the juices, not cooked in water.


Pacalpörkölt
Tripe pörkölt

1 kg. tripe, cleaned
2 tbsp. lard
1 can tomato puree
2 onions
1 green bell pepper
2 cloves garlic
1 – 2 tsp. hot paprika
salt and pepper

Sauté the chopped onions in the lard until they start to brown. Add grated garlic, paprika, tomato puree and sliced bell pepper. Stir in the sliced tripe. Season with salt and add some water. Let it simmer until the tripe is tender. Add some celery and serve with boiled potatoes.

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Zuzapörkölt
Chicken gizzard pörkölt

1 kg. chicken gizzards
2 onions
½ tsp. ground caraway
3 cloves garlic
1 tbsp. sweet paprika
salt
1 bell pepper and 1 tomato, or 150 gr. lecsó
1 tl. ground chili pepper

Clean the gizzards and cut them in four. Chop the onions and sauté together with the gizzards in a few tbsp. of oil. When the onions become translucent add the caraway and half the chopped garlic. Remove from the heat and stir in the paprika, add a little water and the lecsó (or the tomato and bell pepper). Cover with a lid and let it gently simmer until teh gizzards are tender. Grate the rest of the garlic over it and stir in the chili pepper. Let it simmer a few minutes longer and serve.


Pontypörkölt
Carp pörkölt

600 gr. fillet of carp
1 green bell pepper
1 large tomato
2 onions
2 cloves garlic
salt and pepper

Cube the carp fillets, sprinkle with salt and put them aside for 10 minutes (not in the fridge). Meanwhile chop the onions and cube the bell pepper and the tomato. Sauté the onions in a little oil. Add the chopped garlic when translucent, cook for a minute more and add pepper, tomato and carp. Add a little water and season with salt and pepper. Cover with a lid and let it simmer until the fish is done, but still soft.

 

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