Pörkölt Recipes

PORKOLT (HUNGARIAN STEW) MADE WITH PORK

Porkolt (Hungarian Stew) Made With Pork image

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

Ingredients

5 slices bacon, diced
2 large onions, diced
¼ cup Hungarian paprika
1 ½ teaspoons garlic powder
¼ teaspoon ground black pepper
5 pounds boneless pork chops, trimmed
1 large yellow bell pepper, seeded and diced
2 (14 ounce) cans diced tomatoes, with liquid
⅔ cup beef broth
2 cups reduced-fat sour cream
2 (6 ounce) packages wide egg noodles

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

AUTHENTIC PöRKöLT (HUNGARIAN BEEF AND ONION STEW)

Authentic Pörkölt (Hungarian Beef and Onion Stew) image

One of the most famous Hungarian dishes, this slow-simmered Hungarian beef and onion stew is loaded with flavor and is positively delicious!

Provided by Kimberly Killebrew

Categories Entree Main Dish

Time 1h40m

Number Of Ingredients 12

Ingredients

4 slices thick-cut bacon
1 large yellow onion (, finely chopped)
1 green bell pepper (, seeded and finely chopped)
2 cloves garlic (, minced)
1 large tomato (, finely diced)
1 1/2 pounds stewing beef (, cut into 1/2 inch pieces)
4 tablespoons quality imported sweet Hungarian paprika
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4-1/2 teaspoon caraway seeds
1 bay leaf
Water

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.

Nutrition Facts : Calories 587 kcal, Carbohydrate 10 g, Protein 36 g, Fat 47 g, SaturatedFat 18 g, Cholesterol 145 mg, Sodium 1233 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

PöRKöLT

Pörkölt image

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

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

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

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