PÖRKÖLT
Pörkölt is a meat stew which is made and served all over Central Europe.
The original Pörkölt was and is made in Hungary. Outside Hungary, it is served as a specialty in the Czech Republic and Poland.
Pörkölt In Hungary:
In Hungary, Pörkölt is prepared with boneless meat, vegetables, paprika. Potatoes are not added. This dish is pretty similar to another Hungarian stew/soup, Goulash and so should not be confused. The latter uses meat with bones, caraway seeds, potatoes, paprika and a few other vegetables along with pasta or dumplings.
Pörkölt translates to simply mean roasted. Simmering the dish thus forms a vital part of the making. There are a number of variations, most of which are made with either beef or pork. The basic ingredients are meat, onion, sweet paprika, tomato paste, garlic, green pepper and bell peppers.
Pörkölt is prepared from a number of types of meat, like chicken, beef, lamb and pork. Game, tripe and liver can also be used. Using tripe forms a popular meal in Hungary.
Pörkölt is known for its simplicity- both in preparation and taste.
The best of Pörkölt is made with minimalistic ingredients. A major part of the taste and spiciness depends on the paprika powder used.
The Making:
Pörkölt is made by first frying the onions in oil or lard. Set the pot away from fire and immediately add the paprika powder and meat. The next step is to stir-fry the mixture. This way the water content is preserved. In addition to this, water, equal in volume to the meat is added. The dish should then be simmered in a little liquid.
After the simmering, the dish is ready. Garnishing and dressing the Pörkölt is a tradition among the Hungarians. Boiled potatoes, pasta and tarhonya are used as garnish. Pickles are a popular additive as the sourness of the pickle goes well with the stew.
Versions of the Pörkölt:
Pörkölt With Tripe
Pörkölt made with tripe is called pacalpörkölt. It is a popular meal in Hungarian cuisine and has a very unique and easily identifiable taste. It is a relatively spicier version of the Pörkölt.
Tokány
Yet another version of the Pörkölt is the Tokány, a Transylvanian Pörkölt stew which uses less amount of paprika. Tokány is made with mixed meats, vegetables, wild mushrooms and kitchen herbs like marjoram. The meat is sliced and not cut in cubes and is finally served with a sour cream topping.
Outside Hungary:
Czech Republic
The Czech version of the Pörkölt is made with pork, beer, caraway and dark bread. It is served with dumplings. These additives are based on local preferences and taste.
Slovakia
In Slovakia, Pörkölt is called Perkelt and is also served with a type of dumplings called Halušky. Halušky is made with flour and /or potatoes. They are irregular in shape and are cooked for eastern European cuisines. The Slovakian version is perhaps an ideal example of Pörkölt modification.
Pörkölt is the kind of dish all meat lovers yearn for.
- Vishwadha Chander
Tags: hungarian food, hungarian stew, meat stew, pörkölt, Recipes
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