Pörkölt is a beef, lamb or pork stew with a thick sauce made from onions, paprika, salt and water, washed down with several shots of pálinka. It once had an identity issue, and was for many years confused with gulyásleves the traditional beef soup of Hungary. This was understandable. Meat stews will always be about local ingredients, and if you can‘t get them your version will be a mere home-made stew, it won’t be authentic
- 1 kg beef / lamb / pork, cubed large
- 500 g onions, chopped
- 250 ml water
- 30 g sweet paprika
- 15 g hot paprika
- Salt, pinch
- Sunflower oil, for frying
- 1 tsp hot paprika, for garnish
In a deep, wide saucepan sauté onions in oil over a medium heat for 15 minutes.
Stir one teaspoon of hot paprika into onions, remove from heat to let paprika soak into the oil. Brown meat in batches over a low heat, add salt and water, stir.
Sprinkle remaining paprika on top of the meat, don’t stir. Cover, leave to simmer for 30 minutes. Cover again, simmer for an hour until meat is tender.