vérperc
Vérperc is a traditional Hungarian dish. It is a type of stew or goulash, often made with beef or veal. The name "vérperc" translates literally to "blood perc," though the dish does not typically contain blood in modern preparations. The "perc" part of the name may refer to the slow cooking process or the texture of the meat.
The preparation of vérperc usually involves braising cubed meat for an extended period with a base of
While specific regional variations exist, the core elements of slow-cooked meat, onions, and paprika remain consistent.