Pörkölt Recipes
PORKOLT (HUNGARIAN STEW) MADE WITH PORK
A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too.
Provided by Fishwrap
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 14
Number Of Ingredients 11
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.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 22.9 g, Cholesterol 86.4 mg, Fat 13.2 g, Fiber 2.5 g, Protein 26.9 g, SaturatedFat 5.3 g, Sodium 348.7 mg, Sugar 3.2 g
PöRKöLT
I'm posting this recipe for the World Tour 2005. This is a traditional Hungarian recipe also known as goulash.
Provided by Maiumlteacute G.
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 766.8, Fat 53, SaturatedFat 17.6, Cholesterol 134, Sodium 539, Carbohydrate 31.7, Fiber 5, Sugar 9.6, Protein 41.4
HUNGARIAN VEAL STEW (PORKOLT)
Make and share this Hungarian Veal Stew (Porkolt) recipe from Food.com.
Provided by Chef Gorete
Categories Hungarian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 418.6, Fat 22.2, SaturatedFat 8.9, Cholesterol 193, Sodium 483.4, Carbohydrate 7.3, Fiber 1.9, Sugar 3.3, Protein 45.2
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- Season steak pieces on all sides with salt and pepper. Add oil to a large cast iron pot over medium heat-high heat. Once hot, add steak, in small batches, and brown on all sides. Don’t crowd the meat in the pan or it will steam instead of sear. Set aside the seared steak onto a plate.
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- In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
- Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
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