pörkölni

Pörkölt is a traditional Hungarian stew or soup, known for its rich flavor and deep red color derived from generous amounts of paprika. It is a cornerstone of Hungarian cuisine and is prepared in various regions with slight regional adaptations. The base of a pörkölt typically consists of meat, often beef, pork, or lamb, cut into bite-sized pieces. Onions are a crucial ingredient, sautéed until translucent or lightly caramelized before the meat is added.

The defining characteristic of pörkölt is the liberal use of sweet Hungarian paprika, which is often added off the heat to prevent it from burning and becoming bitter. Other spices, such as caraway seeds, garlic, and sometimes marjoram, are also commonly used to enhance the flavor profile. Liquid, usually water or broth, is added to cover the meat, and the stew is then simmered slowly for an extended period until the meat is tender and the sauce has thickened.

Pörkölt is distinct from goulash (gulyás), another famous Hungarian dish, primarily in its consistency. While goulash is more soup-like with a thinner broth and often contains potatoes and carrots, pörkölt is a thicker stew, with less liquid and a more concentrated flavor. It is traditionally served as a main course, often accompanied by nokedli (Hungarian dumplings), tarhonya (egg barley), or boiled potatoes. It can also be served with bread for soaking up the flavorful sauce. The simplicity of its core ingredients belies the depth of flavor achievable through slow cooking and the quality of the paprika used.