Pörkölt

Pörkölt is a traditional Hungarian meat stew characterized by a thick, rich sauce based on slowly caramelized onions and paprika. The dish is central to Hungarian home cooking and is prepared in many regional households with varying cuts of meat and accompanying ingredients.

The preparation centers on onions, which are sautéed until very soft and deeply browned. The meat is added and browned, then sweet Hungarian paprika is stirred in to bloom its aroma. The paprika should be added after the onions have released their moisture to avoid bitterness. Liquid, typically water or stock, is added, and the mixture is simmered slowly until the meat is tender and the sauce thickens. Some versions incorporate tomatoes, bell peppers, or a splash of sour cream at the end, though the traditional sauce is not creamy like paprikás.

Common meats for pörkölt include beef (marhapörkölt), pork (sertéspörkölt), and chicken (csirkepörkölt), with lamb and other regional variants also found. The dish emphasizes the flavor of paprika and onion rather than vegetables, though seasonal vegetables may accompany the stew in some preparations.

Pörkölt is typically served with sides such as nokedli (dumplings), galuska, or boiled potatoes, and often accompanied by pickles or a simple salad. It is frequently enjoyed as a hearty, everyday meal and is sometimes presented in regional specialties, where the method and proportion of onions, paprika, and meat may vary. It is distinct from gulyás in its thicker consistency and less liquid broth.