Pörköltels

Pörköltels is a dish originating from Hungary, typically a stew made with meat, onions, and paprika. The term "pörkölt" itself refers to the cooking method of searing meat until it browns and then slowly simmering it. While variations exist, the core ingredients usually include a protein, commonly beef, pork, or lamb, though chicken and even game meats can be used. A generous amount of onions is essential, as they are sautéed until soft and translucent, forming the base of the stew.

Paprika, the quintessential Hungarian spice, is central to pörköltels. Both sweet and hot varieties are often used to achieve a balanced flavor profile. Other spices and seasonings may include caraway seeds, garlic, salt, and pepper. The meat is typically cut into bite-sized pieces and browned before the onions and spices are added. A small amount of liquid, such as water or broth, is then used to simmer the ingredients until the meat is tender.

Pörköltels is known for its rich, savory flavor and its often vibrant red color, thanks to the paprika. It is usually served as a main course, frequently accompanied by nokedli (Hungarian dumplings), potatoes, or bread. The slow cooking process allows the flavors to meld, resulting in a deeply satisfying and hearty meal. It is a staple in Hungarian cuisine and is enjoyed in various forms throughout Central and Eastern Europe.