Pörkölt

Submitted by Maiumlteacute G.

"I'm posting this recipe for the World Tour 2005. This is a traditional Hungarian recipe also known as goulash."

 

• Ready In: 2hrs
• Ingredients: 11
• Serves: 4

ingredients

• 800 g stewing beef, cubed
• salt
• pepper
• 800 g onions, chopped
• 1 medium potato, peeled and chopped
• 4 tablespoons vegetable oil
• 1 tablespoon sweet paprika
• 1 teaspoon hot paprika
• 1⁄2 teaspoon cumin
• 2 tablespoons tomato puree
• 1⁄2 liter beef stock

directions

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

Reviews

[peter]

I don't know what Chef #867630 is talking about, as porkolt is most definitely made with beef (called marhaporkolt), as well as pork, chicken, etc. Any local restaurant in Budapest will have marhaporkolt on their menu. Anyhow, as to the recipe, my main qualm is that the cumin should be caraway seed. The names are similar in Hungarian (caraway is komeny; cumin is romai komeny) so there is sometimes confusion on the translation. The cumin will give it a Tex-Mex flavor which, if authenticity is your goal, does not belong in this dish, as cumin is pretty much unknown in dishes originating from that part of the world.

 

[RonaNZ]

I'm with Sydney Mike on this recipe - great tasting dish and I don't care if it is authentic or not. Made as written but I didn't know if I could substitute cayenne for hot paprika so I used smoked paprika instead. It added a wonderful rich colour to the sauce as well a flavour. I also tried to make the traditional dumpling things (can't remember the name) to go with it but was unsuccessful so I made Thai rice noodles at the last minute. Hey, food is meant to be enjoyed and we certainly enjoyed this meal!

 

[pajtas]

This is definitely not porkolt since porkolt is NEVER made out of beef (only chicken, veal, or pork) and there is never any potato added. Potato and stewing beef are characteristic of gulyás; potatoes in a stew medium are also characteristic of something called "krumpli paprikás" (potato paprikas, a "poor man's" dish without meat). This recipe most closely resembles that one, only with beef.

 

[Sydney Mike]

Definitely NOT the goulash that my mom made when I was much younger, but then she wasn't Hungarian, either! Nevertheless, this is a great tasting dish, with lots of flavor ~ Well worth making again! I served it this time around over 3-cheese tortellini! Very, very nice! [Made & reviewed while touring Eastern Europe on Zaar's World Tour 4]

 

[evelynathens]

I cut this recipe in half and used veal. The meat was fork-tender (but it was veal) and the gravy was rich, thick and flavourful. A more wintry dish. Fortunately, we had the air-conditioning on. :-) Thanks.