pörköltek

Pörkölt is a quintessential Hungarian stew, a staple of its national cuisine. At its heart, pörkölt is a meat dish, typically made with beef, pork, veal, or lamb, though other meats can be used. The defining characteristic of pörkölt is the generous use of paprika, which gives it its characteristic rich red color and a deep, savory flavor. Onions are almost always the base for the stew, cooked down until soft and caramelized before the meat is added. Other common ingredients include tomatoes, peppers (often bell peppers or Hungarian wax peppers), and caraway seeds.

Unlike goulash, which is a soup and often contains potatoes and carrots directly in the broth, pörkölt is a thicker stew. The meat is usually cut into bite-sized pieces and braised slowly in the flavorful paprika-onion mixture until tender. Water or broth is added sparingly to create a rich, sauce-like consistency. Pörkölt is traditionally served with nokedli, small, soft dumplings similar to spaetzle, or with potatoes, pasta, or bread. It is a versatile dish, enjoyed as a hearty main course and a beloved part of Hungarian culinary tradition.