pörköltekben

Pörkölt is a Hungarian meat stew, a staple of Hungarian cuisine. It is characterized by its rich, paprika-infused sauce and the tender pieces of meat, typically beef, pork, or lamb. While often translated as "stew" or "goulash," pörkölt differs from goulash (gulyás) primarily in its consistency and the proportion of meat to liquid. Pörkölt is generally thicker, with less broth, and the focus is on the meat itself.

The defining ingredient of pörkölt is Hungarian sweet paprika, which imparts a vibrant red color and a distinctive flavor. Onions are sautéed until translucent, and then the meat is added and browned. Paprika is then stirred in, often with a bit of water or broth to prevent burning, and the stew is simmered slowly for an extended period until the meat is exceptionally tender. Other seasonings may include caraway seeds, garlic, and sometimes tomatoes or peppers, though the exact composition can vary regionally and by household. Pörkölt is traditionally served with nokedli (small dumplings), potatoes, or bread. It is considered a hearty and comforting dish, often enjoyed during colder months.