- Pörkölt
"For Paprikas or Chicken paprikas, see
Goulash "Pörkölt ( _sk. Perkelt) is a dish which originates from
Hungary , but is eaten throughoutCentral Europe and theBalkans .In Hungary
Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no potato. It should not be confused with "
Goulash ", a stew with more gravy or a soup (using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat), or "Paprikas" (using only meat, paprika and thick heavy sour cream).There are different pörkölt variations from region to region. In most parts of Hungary "pörkölt" is made with beef or pork. "Pörkölt" derives from the Hungarian verb "pörkölni" which means "to roast" or "to simmer". Pörkölt is made of
meat ,onion , and sweetpaprika powder.bell pepper s,tomato es or tomato paste, green pepper and garlic are common additions to the basic recipe. Any kinds ofmeat can be used when making pörkölt. Most common arebeef , lamb,chicken andpork , but game,tripe andliver can also be used. A popular meal in traditionalHungarian cuisine is a "pörkölt" made oftripe , called "pacalpörkölt". ("Pacal" is the Hungarian word for tripe). It has a unique and very distinguishable taste from other kinds of "pörkölt", often being quite spicy.Much of the quality of a pot of "pörkölt" is found in the use of the very few ingredients. The spiciness and the taste of the
paprika powder used is very important to the taste. A simple Hungarian trick for making good "pörkölt" is first frying the onions in lard or oil, before making anything else. Then set aside the pot and immediately addpaprika powder and the meat and "stir-fry" - (this is the origin of the word "pörkölni" - to roast). This way the juices are kept inside. Water is added, the same volume as the meat. "Pörkölt" should be simmered slowly in very littleliquid . Flour should never be used to thicken a Hungarian pörkölt. In Hungary "pörkölt" is served withpasta ("tészta"), "tarhonya " (big Hungarian pasta grains) or "galuska/nokedli" as a side dish. Boiled potato is also a common garnish, and pickles go with the dish nicely counterbalancing the heavy stew with a touch of sour.Tokány
There is a different style Hungarian pörkölt, "tokány", a Transylvanian pörkölt stew that doesn't emphasize the use of
paprika . These are stews using spices and herbs instead, often made with mixed meats and wild mushrooms. The meat in the "tokány" is cut into thin long slices, not cubed.Outside Hungary
In the
Czech Republic pörkölt is made successfully with beer, dark bread andcaraway . Often large Czech "knedlíky"dumpling s are served with it. In Slovakia the dish is called "perkelt" and is served withHalušky dumplings.
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