Best Pörkölt Recipes

PORKOLT (HUNGARIAN STEW) MADE WITH PORK

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
• Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
• Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes.
• Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the sour cream into the stew just before serving. Ladle the stew over the drained noodles.

HUNGARIAN BEEF GOULASH AKA "PORKOLT"

Steps:

• Saute beef, onions, bell pepper, and ground cumin in oil until onion is near falling apart over medium-low heat, adding water if needed. Blend in paprika, and add enough water to cover beef.
• Cover and reduce heat to low.
• Cook for 1 1/2 hours, or until beef can be separated with wooden spoon, stirring and adding water occasionally.
• Add "Vegeta," or beef buillion, tomato sauce, pressed garlic and wine. Blend and let simmer for another 5-10 minutes.

HUNGARIAN VEAL STEW (PORKOLT)

Steps:

• Cut the veal into cubes.
• Heat the lard in a sauce pan, then add the onions and saute them until they have colour.
• Remove the pot from the heat, then stir in the paprika. Add the meat and tomato to the pan mixing well.
• Return the pot to the heat and brown the meat quickly, stirring often.
• Mix in the water, salt and pepper. Cover and simmer until the meat is tender, stirring occasionally.
• Serve with rice or noodles.

PORKOLT (HUNGARIAN STEW) MADE WITH PORK

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
• Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
• Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
• Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

PöRKöLT

Steps:

• Season meat with pepper and salt.
• Heat the oil in a large pan and glaze the onions, add the beef and brown.
• Add the spices, potato and tomato puree. Cook for 5 minutes.
• Add the beef stock and leave to simmer for ar least 1 1/2 hour, stirring it from time to time.
• Serve with boiled potatoes, pasta or knödel.

HUNGARIAN STEW (PORKOLT)

Steps:

• Cut the meat into even sized cubes, then set aside. Melt the lard then add the onions to the hot pan and saute until they have some colour.
• Remove the pan from the heat then stir in the paprika. Add the meat cubes and the tomato to the pan, mixing well. Return the pan to the heat and brown the meat quickly, stirring often. Stir in the water, salt and pepper. Cover and simmer until the meat is tender, stirring occasionally.
• Serve with rice or noodles.