Pörkölt is a type of meat preparation in Hungarian cuisine, such as tokani, goulash, paprikash. Perkölt is a thick meat stew traditionally made with beef. It languishes for a long time practically in its juice with the addition of tomatoes, a little water and sometimes wine. The dish gets its taste thanks to the spices: sweet paprika, caraway seeds, maoran.
It is necessary
- - 600 grams of beef;
- - 2 large onions;
- - 1 sweet pepper;
- - 50 grams of fat;
- - 2-3 tomatoes;
- - 5 cloves of garlic;
- - 1 leaf of bay leaf;
- - 1 tbsp. l. cumin;
- - 1 tbsp. l. paprika;
- - ground black pepper to taste;
- - 1/2 tbsp. l. salt.
Instructions
Step 1
Wash the meat, peel off the films, cut into pieces 2 by 4.
Step 2
Chop the onion, fry it in melted fat for 10 minutes.
Step 3
Add sweet paprika petals or powder, stir quickly, and lower the heat.
Step 4
Add meat, sprinkle with pepper and salt. Stir. Pour in half a glass of water.
Step 5
Cover and simmer in a little water for about an hour, almost until tender. The meat should be pierced with a fork. Add water as needed to keep the meat stewed rather than broiled.
Step 6
Grind the bell peppers into cubes. Chop the tomatoes. Peel the garlic.
Step 7
Add tomatoes and bell peppers to the meat. Stir and add bay leaves. Simmer for another 20 minutes over low heat.
Step 8
Taste, add salt if necessary, add garlic, stir and cover. Let it brew for 10 minutes.
