Pörkölt Hungarian pork. Pörkölt (Hungarian meat stew with paprika) Hungarian pork knuckle perkelt

Pörkölt (perkelt, perkelt, pörkölt) is a Hungarian stew-like dish made from juicy meat, onions and paprika. We can say that this is not just a dish, but rather a way of preparing stewed meat dishes.

Hungarian cuisine, first of all, is varied with meat dishes, with a predominance of pork and. In the opera "Maritza" by Imre (Emmerich) Kalman (Kálmán Imre), the attitude of the Hungarians to meat is very accurately stated, in just one line: "If meat, then pork, if lard - spicy lard."

The taste of Hungarian dishes is usually abundantly and generously flavored with onions, sweet paprika, and garlic, where without it. A unique feature of Hungarian cuisine is the combination of the first and second dishes in one dish. For example, well-known (lecsó): onions, tomatoes, paprika and sausage. - pieces of beef, bacon, onion, paprika and potatoes. Perkelt (pörkölt): meat (almost any), paprika, onion, bacon, garlic. - essentially the same but, as a rule, without fatty and old meat, most often it is chicken, game, rabbit, and with the addition of sour cream.

To be honest, it is very difficult to catch the difference between such dishes, given that the taste of a large amount of paprika is not particularly familiar to us. But the essence of such dishes is very thick (thickened) soups, as is customary to cook in Asia, in the steppes. There are a lot of analogues of such dishes. For example, kesme soup, Georgian chanakhi, etc.

Pork tenderloin for pörkölt

Melt the lard in a pot or deep saucepan, then select all the greaves and set aside. It is best to take smoked or Hungarian bacon, sprinkled with red paprika. In this case, a note of taste and aroma will be added to the perkelt.
Melt pork fat in a saucepan

Peel the onion and chop finely enough. Fry the onion in fat until soft. Once the onion begins to brown, reduce the heat to low and allow the onion and fat to cool slightly.
Saute onion in oil until soft

Then add sweet ground red paprika to the pörkölt. Quantity - up to 1 tsp. Red paprika is the main flavoring in Pörkölt, which ultimately determines the color and aroma of the dish.
Add sweet ground red paprika

Red paprika mixes quickly with fat. Be sure to mix the fat so that the paprika is distributed evenly and lumps do not form.
It is necessary to mix the fat

Immediately, without letting the paprika boil, add the chopped meat and mix.
Add chopped meat and stir

Salt the perkelt and add ground cumin - at the tip of a knife. The color of the dish at this stage is fiery red, bloody.

Add a quarter cup of water or beef broth to the Pörkölt. Simmer the meat under the lid until all the liquid has evaporated. Add some more liquid and continue to simmer the meat at the lowest simmer you can get. It is important that there is very little liquid during the cooking process, and the meat is stewed, not boiled. As the chefs say, it was stewed in its own juice.
Add a quarter cup of water

To make the perkelt soft and tender, stew the meat for about 1 hour.
Stew the meat for about 1 hour

After the specified time, add chopped green peppers, peeled tomatoes, chopped garlic to the perkelt. Add previously extracted cracklings. Optionally, you can add 1-2 small pods of hot pepper. But it is better, hot pepper - fresh or pickled, add to the pörkölt as a side dish before serving.

What is called goulash in Russia is actually perkelt, or paprikash. Goulash is a thick soup. And it's in the soup section on the menu. In Hungarian, by the way, the correct word is "guyash", "shepherd" is a shepherd's soup. Paprikash - of course, there is a lot of paprika in it. And “perkelt” can be translated as “hot”, like something fried and even a little burnt.

And for perkelt, and for paprikash, and for goulash, the basis is the same, and the beginning of cooking is also the same. Differences in the amount of liquid. Pörkölt is stewed in its own juice, and quite a bit of water or wine is poured into it. There is more water in paprikash, and sour cream or flour is often added at the end. And goulash - well, you know, since soup, then there is a lot of water. Pörkölt takes a long time to prepare, while paprikash can be made in 45 minutes. Goulash - depends on the meat, but you need to cook at least two hours.

Some types of meat work very well in pörköl, others in paprikash. The classic ingredient in perkölt is beef shank. It is also made from other parts of beef, including tripe, venison, wild boar, pig hooves. You can make a very tasty perkelt from a pork knuckle: there is a lot of fat that you don’t need to remove, it will turn out wildly delicious. But pork pörkölt is still considered a level lower than beef. In general, you can do it from anything, but not from meat, which is quickly cooked: everything will boil. So it's better to put the chicken on paprikash. Here is a recipe - but in spirit it is also more like paprikash.

More about the differences: it is not necessary to put paprika in the perkelt. That is, in Hungary they put it, of course, because they put it in all dishes. This will give extra flavor and color, but can be done without paprika. And in paprikash it is obligatory. And the difference is in the adding step (at least how I cook). In paprikash, you first fry the onion, and then remove it from the heat and add ground paprika (it is necessary to remove it, because the pepper burns quickly); mix - and only then add the meat. In a perkelt, you put meat on fried onions, and add spices later, when it gives juice.

I prefer to put not even ground pepper, but paprika paste. But in Russia it is almost impossible to find. And ground paprika is also better to take Hungarian. But here in Russia there is ground pepper from the Austrian company Kotányi - this is even more or less normal.

So, perkelt. Cut the onion into small cubes and simmer over low heat for 10-15 minutes until it becomes transparent. It is best to stew on melted lard. Then add meat. If we make from shanks, the films must be removed, but the veins should be left just right. We cut the meat into cubes 3 by 3 centimeters. You can also make smaller ones, then it will cook faster. But when you cook longer, the taste becomes more intense. We throw the meat on the onion, increase the heat and fry. When it gives juice, add spices: for 2 kg of beef - a pinch of cumin, salt to taste, a little black pepper, paprika and 2-3 cloves of garlic (you can finely chopped, or you can just chop each into two or three parts: stew It will take a long time, and everything will fall apart anyway). Then add fresh sweet pepper. Best of all is the one that in Russia is called ground in stores: such a green-yellow, not multi-colored Bulgarian, it is more fragrant. But you can, in extreme cases, and Bulgarian. Remove the seeds from the pepper and cut it in half or quarters. Add half a tomato or a whole tomato. We reduce the fire so that everything just gurgles a little, and simmer for a long time, at least two hours. If there is too little liquid during the quenching process, add a little water. When we feel that it is almost ready (it is necessary to try), 15 minutes before removing from heat, you can add a glass of dry red wine.

Pörkölt can be eaten on its own with bread or with boiled potatoes. Often eaten with dumplings. For a pound of flour, you need two or three eggs (I usually take three) and salt: stir, add about 200 ml of warm water to make such a sluggish dough. Then we put it on a plate and take away small slices of dough with a knife - directly into boiling salted water. When the dumplings float to the top, they are ready. We lay them out on plates, put the perkelt on top.

They eat it with different pasta. For example, with penne. Once I had a funny case: they told me that in Tuscany they make an excellent boar stew with penne, and I somehow ordered it - and it turned out to be a Hungarian perkelt with pasta, in fact, one to one.

Pörkölt and turoschusa are also good together. This is a dish of square or simply wide noodles with bacon cracklings, cottage cheese and sour cream. I can’t find such noodles in Moscow, so I buy sheets for lasagna and just break them. I cook the pasta, then mix it with cracklings and cottage cheese, at the very end you add sour cream - well, the perkelt is nearby.

Perkelt is probably the most popular Hungarian dish among the Hungarians themselves, which, together with, is probably more popular there than. After visiting Hungary and reading several fairly authoritative books about Hungarian cuisine, I got the impression that bograch is more popular in Transcarpathia than in Hungary itself. Even the Consul of Hungary in Ukraine, on one of the regular holidays of the Independence Day of Hungary, on one Ukrainian leading TV channel, prepared nothing more than perkelt. It was a perkelt from mangalica, a special breed of Hungarian curly-haired pigs, the meat of which the Hungarians love so much that the same consul is taking it with him from Hungary to Ukraine. I confess that I grew up on very high-quality pork fed on natural products, the meat of such pigs is very tasty, although from an ordinary pig, and I do not understand the hype around mangalitsa meat. I tried it, but I didn’t feel any difference with my native high-quality pork at all. So, with a clear conscience, I suggest you cook a real Hungarian pork perkelt. You can cook beef perkelt. This is the second very popular type of meat for perkelt. Perkelt is rarely made from other types of meat. There is also beef tripe perkelt and sometimes lamb perkelt. Poultry and veal are often cooked from meat.

And yet, real perkelt differs from random perkelt in that when it is ready, it has a uniform appearance, its sauce is dark and thick, such that it envelops the meat. This is the kind of perkelt served in Hungary. And for this, you need a sufficient amount of paprika and patience. Real perkelt takes a long time to cook, but its taste is worth it.

Sour cream in the perkelt itself, unlike Paprikash, is not put, but on the other hand, it is very often served with a small amount of sour cream. It very successfully sets off the taste of intense perkelt, creates a good contrast. And yet, a huge number of dishes in Hungary and this is also sprinkled with parsley at the end. This is the favorite green of the Hungarians.

You can cook perkelt in a heavy-bottomed saucepan or in a pot. You can also cook perkelt on a fire, like bograch. But in general, this is a dish that can and even should be prepared in advance, and then reheated before serving. Just perfect for work days! After all, like every stew, perkelt only gets better after cooling and reheating. You can cook it the evening before, or when you have time, leave it to cool, and the next day, simply heat it up and make a simple side dish. Also, perkelt can be frozen. That is, it is worth cooking it in larger quantities, the cooking time will hardly change from this, and you will have a spare dinner in the freezer.

Traditionally, perkelt is served with a special type of pasta, tarhonya, which appeared on the territory of Hungary, most likely together with the Turks, where this product is called tarhana and there are many dishes with it. This is a type of pasta made with very tight egg dough that is rubbed through a sieve and dried in the sun. The process of preparing tarchoni is quite complex and difficult. In countries where tarhonya is common, you can buy it ready-made. I brought mine from Hungary. Also, perkelt can be served with small dumplings that are very easy to cook at home. In extreme cases, you can serve perkelt with potatoes. Sometimes, they even add potatoes to meat. Especially when cooking perkelt on an open fire and there is no way to cook a side dish separately.

As for paprika, ideally use Hungarian paprika. It can be found in online stores and in Transcarpathia and, of course, in Hungary :-). This is the most flavorful paprika you can imagine. It can be sweet and savory, plain and slightly smoked. Hungarian smoked paprika, in my opinion, has a more noble aroma and taste than Spanish smoked paprika. In extreme cases, you can use the paprika that you have available. The main thing is to make sure that it does not burn, because then it will add bitterness to the dish. In Hungarian cuisine, there is even a special technique for adding paprika to dishes, for this, a well-heated pan with fat, onions, and sometimes something else, depending on the recipe, is removed from heat, paprika is added, mixed, and when it is well warmed up from heat of the walls of dishes and products that have already been stewed or fried, add a little water and return to the fire. Paprika releases its flavor best when gently heated in fat, but it also burns very quickly, so be careful. I have been cooking with paprika for a long time and I know how to add it without removing the dishes from the heat, but if someone has little practice, I advise you to use the Hungarian method of adding paprika. It's safer that way.

Well, perhaps this is all I wanted to write about the Hungarian perkelt. Everything is very simple, the main thing is to cook with love. Have a good mood and delicious meals!

4 servings:

1 kg pork shoulder (you can use beef)
1 tbsp lard
2 onions, cut into half rings
1/2 tsp cumin seeds
3 tbsp non-spicy paprika (ideally Hungarian)
1 green bell pepper, core with seeds removed, cut into cubes
1 tomato, peeled, cut into cubes
Water, just enough to cover the meat
Salt to taste

For submission:

Sour cream
1/4 bunch of parsley, finely chopped

Watch the video on how to easily peel tomatoes (in Ukrainian):

Perkelt means "fried" in Hungarian. It implies a method of cooking meat. Perkelt is a traditional dish of Hungarian cuisine, meat cooked with lots of onions. Perkelt can be made from any type of meat: pork, veal, lamb, poultry and game. We'll show you how to make delicious pork perkelt.

Hungarian pork perkelt recipe

Ingredients:

pork - 700 g;
sweet ground paprika - 2 tbsp. spoons;
onion - 3 pcs.;
tomato - 3 pcs.;
bell pepper - 3 pcs.;
garlic - 4 cloves;
spices - to taste;
vegetable oil.

Cooking

The meat is thoroughly washed under cold water, then dried, processed and cut into large pieces. Now we clean the onions from the husk, wash and chop coarsely. We cut the sweet bell pepper in half, remove the grains, wash the veins from the inside, and chop into small cubes.

In this dish, we also need peeled tomatoes. To do this, pour boiling water into a saucepan, lower the tomatoes into it for 20 seconds, and then carefully remove the skin and cut the pulp into fairly large slices.

In a deep frying pan, heat the required amount of vegetable oil, put the chopped onion there and fry it until soft. After that, add sweet paprika to it and pour a little water. Mix everything thoroughly and simmer for a while with the lid open over low heat.

Add chopped pork to the finished frying, put salt to taste and cook for about 5 more minutes. Then we reduce the fire, close the entire contents with a lid and simmer over low heat for about 40 minutes. After that, put the chopped tomatoes, peppers and garlic passed through the press to the meat. We throw spices to taste, stir everything thoroughly and simmer, bringing the dish to readiness. After that, lay out the pork perkelt on portioned plates and serve.

slow cooker pork percelt recipe

Ingredients:

pork - 1.5 kg;
onion - 1 pc.;
tomato - 3 pcs.;
garlic - 1 clove;
sour cream - 600 ml;
flour;
spices - to taste.

Cooking

We clean the onion, fry in lard in the "Baking" mode until golden brown. Then carefully take out the fried onion, add the meat cut into pieces and switch the device to the “Extinguishing” mode. We cook the pork until half cooked, after which we add fresh bell peppers chopped into strips and tomatoes. 15 minutes before the end, add garlic squeezed through a press, ground with salt, ground black pepper and mix.

Add a little flour to the sour cream, beat the sauce with a whisk so that there are no lumps and pour the mixture into the boiling meat with vegetables. Let the dish simmer for another 10 minutes and turn it off. Serve pork perkelt, mixing it with fried onions. As a side dish, or just a slice of rye bread is best. Our amazing is ready!

Recipe for pork perkelta with potatoes

Ingredients:

Cooking

We clean the onion and finely chop. We process the meat, cut into cubes. In a deep frying pan, saute the onion in fat until golden brown, salt, add ground paprika. Then we spread the meat and simmer everything together over low heat under the lid. When the meat is almost ready, put the tomatoes rubbed through a sieve, sliced \u200b\u200bbell peppers and chopped potatoes. We continue to simmer the dish until cooked on the weakest fire.