Pörkölt - Hungarian goulash

Published: June 28th, 2023 - Last updated: March 1st, 2024

Hungarian cuisine, full of flavors and aromas, tempts us with unique dishes. One of them is the icon of this cuisine and the most popular dish - pörkölt. It is a feast for the senses that consists of simple ingredients such as meat, onion and peppers. The name pörkölt refers to the toasted, browned taste. Let's take a closer look at this culinary journey through the Hungarian culinary tradition.

How was Pörkölt created?

Initially, pörkölt was shepherds food, consisting of pieces of meat, onion and bacon. However, it was only after peppers were introduced to Europe that the dish gained its present form. Known mainly in the Great Hungarian Plain, it became common at weddings, over time becoming one of the key dishes of every social event. Prepared both in pots and outdoors in cauldrons, pörkölt has gained recognition in all social classes.

How to prepare Pörkölt?

Pörkölt is a Hungarian goulash made of boneless meat, peppers and vegetables. It should not be confused with gulyás or paprikás. The variety of pörkölt depends on the region and the meat used. Traditionally, beef or pork is used, and the key ingredients are onion, sweet pepper powder, tomatoes, green peppers, marjoram and garlic. The secret to perfect pörkölt is high-quality peppers, which give the dish a distinctive flavor.

A simple cooking trick is to fry the onion before adding the remaining ingredients, which enriches the taste of the dish. Pörkölt is simmered with a minimum of liquid, without the use of flour for thickening.

Pörkölt in Hungary is often served with pasta, tarhonya (large pasta grains) or galuski/nokedl. Boiled potatoes are also a popular side dish, and pickles perfectly complement this unique dish. These are not only dishes, but also part of the Hungarian tradition, the flavors of which take us through time and space to the heart of this fascinating country. So let's discover together the secrets of the tasty world of pörkölt - a true gem of Hungarian cuisine.

Recipe informations:

Preparation

40 minutes

Total

80 minutes

Yield

Servings 4

4 (1)

Ingredients

800 g goulash pork
3 large onions
8 tomatoes
2 red peppers
4-6 cloves of garlic
2 cups of meat broth (500 ml)
2 tablespoons of ground hot pepper
1 tablespoon of ground sweet pepper
salt
pepper
4 tablespoons melted butter

Steps

1. Step

Clean the peppers, remove seeds, peel the onion, and remove the stems from the tomatoes. Cut the prepared vegetables into even cubes.

2. Step

Heat the butter in a frying pan and carefully place the meat portions until each side is golden brown. This is the stage at which the meat acquires a deep flavor and juiciness.

3. Step

Add vegetables (except tomatoes) to the meat. Fry everything together for a while and then pour in the broth. Stewing covered over medium heat is the key moment when the flavors mingle.

4. Step

Raise the flame, discovering the full flavors in the simmering sauce. Cook uncovered so that the sauce thickens and concentrates and reduces its volume by half.

5. Step

Add the tomatoes and continue cooking, allowing excess water to evaporate while concentrating the flavors. Season the dish with ground paprika, salt and pepper. The finished dish can be served with potatoes, creating an unforgettable set of flavors. Enjoy your meal!