Prklt Recipes

AUTHENTIC PöRKöLT (HUNGARIAN BEEF AND ONION STEW)

Steps:

• 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.

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.

PöRKöLT

Steps:

• Warm oil in pan. Brown onions in oil over medium heat. Increase heat to high. Add beef, cook until white. Add 1 tbsp paprika and cook for 2 mins. Add tomato and green pepper and cook for 10 more mins, stirring frequently. Add water to cover beef. Reduce heat, cover and simmer 4-6 hours. Serve over fusilli with pickles on the side.