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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It's soooo good that I cook it almost Everyday!
Hello lovelies, this week we are making Sausage stew and this one is to die for. I have been really waiting to share this recipe and finally its here and I can't well explain how this is soooo good until you try it.
Ingredients:
- 10 to 12 Spicy beef sausages
-1 medium red bell pepper( use half)
-1 medium green bell pepper(use half)
-1 medium yellow bell pepper(use half)
-1 medium white onion(use half)
-2 garlic cloves, minced
-2 tomatoes, blended
-1-1/2 tbsp tomato paste
-2tbsp dark soy sauce
-1 beef cube
-1 tsp garam masala
-1 tsp paprika powder
-1/2tsp ground black pepper
-1/4 tsp chilli flakes(optional)
-1 cup water or beef broth
This can be served with:
Roast Potatoes:
Yellow Rice:
Potato wedges:
Mangalica Pork - High-end Hungarian Wool Pig
Mangalica Pork - High-end Hungarian Wool Pig
Mangalica is an old Hungarian wool pig race. It grows slowly, is kept free-range (in Hungary) and is known for its high content of fat. The Mangalica fat can be high in Omega 3 fatty acids, depending on the diet on which the pigs are raised. Generally speaking the more acorn the better, the more grain the worse for the health properties of the meat.
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Grieß 3 Esslöffel.
Milch 50 ml / 1/4 Tasse.
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Petersilie.
Dill.
Parmesankäse 50-60 gr.
Salz. Schwarzer Pfeffer.
Olivenöl 2 Esslöffel.
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Mehl 70 gr. / 1/2 Tasse.
Backpulver 1 Teelöffel.
1 roter Paprika.
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Im Backofen bei 180°C (350°F) 20 Minuten backen.
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After this recipe you will only want to eat sausages like this!
INGREDIENTS:
• 1 kg of sausages
• Water
• 1 tablespoon of ketchup
• 2 tablespoons of mustard
• 200 g of cream
• 200 g of curd cheese
• 1 pinch of black pepper
• Grated mozzarella cheese
• Oregano
Click on the link below and access other delicious recipes!
CRISPY ROAST PORK SHOULDER RECIPE WITH SKIN (CRACKLING) AND HOMEMADE GRAVY
Simple but super juicy and tender with crispy skin result, this slow cooked Roast Pork Shoulder recipe is the best! (You can use pork butt too). No scoring, No boil in a hot water, No heavy salt and No overnight air dry in the fridge either!
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HOW TO COOK THE PERFECT PORK ROAST SHOULDER WITH CRISPY SKIN (CRACKLING)
Complete Recipe at
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Ingredients:
6 Lb Boneless Pork Shoulder/Pork Butt
2 Tsp fennel seeds
3 Tsp Kosher salt (Recommended)
1 ½ Tsp black pepper or more
2 Tbsp Olive oil
1 Large Onion
6 Garlic Cloves
2 Large Carrots
2 Cups Stock/Broth (Veggie or Beef)/Dry White Wine
HOW TO MAKE TASTY HOMEMADE GRAVY
Ingredients:
Roast Vegetables from the Roast Pork (Onion, Garlic and Carrot)
½ Tbsp Beef Better Than Bouillion/Beef Paste
1 Packet Brown Gravy Mix
¼ Tsp Black Pepper (To Taste)
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BEAN (Benoa, Arthur, Nigel, and Erwina)
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