A type of Hungarian beef stew, this dish features distinctive paprika. Originating with cattle herders, the dish was cooked over open fire. Porkolt is similar to goulash, though not as soupy. A large group of Hungarian immigrants came to America in 1949, bringing their regional recipes with them. Hungarian cooking uses large amounts of paprika and a good quality should be used here.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 slices thick-cut bacon, diced
- 1 large yellow onion, finely chopped
- 1 green bell pepper, cored, deseeded and finely chopped
- 2 cloves garlic, minced
- 1 large tomato, finely diced
- 1½ lbs stewing beef, cut into ½ inch pieces
4 Tbsp quality imported sweet Hungarian paprika
- 1½ tsp salt, plus more to taste
- ¼ tsp freshly ground black pepper
½ tsp caraway seeds, coarsely crushed
- 1 bay leaf
- Water
- Boiled potatoes, cooked spaetzle or egg noodles, for serving
Directions
- Fry bacon in pan over medium high heat until done.
- Add onions and cook until golden.
- Add bell peppers and garlic, cooking 2 minutes.
- Add beef and cook 1–2 minutes until most pink is gone.
- Stir in paprika and remove from heat.
- Add salt, pepper, caraway seeds, bay leaf.
- Add water, just to over halfway point of meat mixture.
- Bring to a boil and cover. Reduce heat to medium low and simmer 1 hour 30 minutes. If stew is too runny cook uncovered so water evaporates.
- Add salt.
- Serve with boiled potatoes, spaetzle, or egg noodles.
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