Báránypörkölt

Báránypörkölt is a traditional Hungarian lamb stew. It is a rich and flavorful dish, typically slow-cooked to tenderize the lamb and meld the various spices. The base of the stew usually includes onions, garlic, and a generous amount of paprika, which gives the dish its characteristic color and a mild, sweet heat. Other common ingredients can include tomatoes, peppers, and caraway seeds.

The preparation involves sautéing onions until translucent, then adding cubed lamb and browning it. Paprika is then stirred in, often off the heat to prevent burning, followed by liquid such as water or broth. The stew is then simmered for an extended period, allowing the lamb to become fall-apart tender. Some recipes may incorporate a thickening agent like flour or sour cream towards the end of the cooking process.

Báránypörkölt is frequently served with nokedli, a type of Hungarian dumpling, or with potatoes. It is a hearty meal often enjoyed during colder months and is a staple in many Hungarian households and restaurants. The specific ingredients and cooking times can vary slightly depending on regional traditions and family recipes, but the core elements of lamb, paprika, and slow simmering remain consistent. It is a representative dish of Hungarian cuisine, showcasing the importance of paprika and slow-cooked meats in its culinary heritage.