PÖRKÖLT | Traditional Hungarian MEAT STEW | Derived from GOULASH | Episode 11 |

Today we will cook a meat stew which is called Pörkölt. Pörkölt is a Hungarian stew with boneless meat, paprika, and some vegetables. This dish evolved from a another well known recipe called Gulyás or Goulash in the 18-th century when paprika found its way in Hungary. Gulyás or Goulash traces back to the 9th century to stews eaten by Hungarian shepherds. Any kind of meat can be used when making pörkölt. A popular meal in traditional Hungarian cuisine is a pörkölt made of tripe, called
pacalpörkölt. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Today, gulyás refers both to the herdsmen, and to the soup. From the Middle Ages until well into the 19th century, the Puszta was the home of massive herds of cattle. They were driven, in their tens of thousands, to Europe's biggest cattle markets in Moravia, Vienna, Nuremberg and Venice.
Most common are beef, lamb, chicken and pork, but game, tripe and liver can also be used.

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~ PÖRKÖLT | TRADITIONAL Hungarian MEAT STEW | Derived from GOULASH | Episode 11 | ~
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There are many variations of this dish through Hungary but the base is the same for all.

For this recipe we used:

150 gr / 5.3 oz Pork fat
50 gr / 1.7 oz Roasted Red pepper sauce
2 White onions
2 small Tomatoes
3 cloves of Garlic
1 tbsp Salt
1 tsp Cumin ( if you like it spicy then you can add more)
1 tsp Marjoram ( if you like it spicy then you can add more)
1 tsp Ground black pepper
2 tbsp Paprika
2000 gr / 70 oz Lean pork meat

You can adapt the spice quantities to your taste.

For the Pasta (Nokedli):
400 gr / 17 oz Plain Flour
5 tbsp Water (or to match the consistency in the video)
2 large eggs
1 tsp Vegetable Oil
1/4 tsp Salt

We use yellow peppers. Many don`t use any kind of peppers, but we like the flavor that it brings to the dish. They are in the middle of the spectrum. They are not too sweet like the red ones and don`t have a bitter taste like the unripe green peppers. If you like it hot and spicy you can add any kind of hot peppers you like. We dice the meat in medium chunks. We continue by dicing the white onions. We dice some yellow peppers. We proceed by setting up our cauldron or bogrács as Hungarians call it. We add some fat and we wait until it melts. We add the white onions and we fry them until translucent. On low heat we add the paprika and we continue by adding the meat. We do it this way but many make it by adding the paprika after the meat is seared. We like to do it this way. We add some water. Not much, just to cover the meat. We give it a mix and we let it boil for a few minutes. We continue by adding some yellow peppers, tomatoes and bay leaves. When it is half done we add some paprika paste. Salt, ground
black pepper, marjoram, cumin and a hot pepper. Meanwhile we add some water to boil for our side dish. We will make a Hungarian traditional side dish for our pörkölt which is called nokedli. It is a simple boiled type of pasta made with fresh eggs. We pour some plain flour in a bowl. We add some salt. We add a few whole eggs. We mix it well together and we add some water. Not too much because we don`t want it too runny. This is the consistency we want. Our pörkölt is almost done so we add some crushed garlic to enhance the flavors. When the water is boiling we add some salt. For our nokedli we use a special tool which makes small pieces of pasta. We boil them until they are fully cooked. We don`t want it to have raw flour taste. When done we strain them and we are done. This dish is amazing and even better if it is made on fire. It goes well with pickles. They counterbalance the heavy stew with a touch of sour. We used pickled honey mushrooms that we`ve picked ourselves and some pickled beets.

See you next time
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https://www.epidemicsound.com/referra...

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