Laird Pörkölt

First, a finely chopped onion is roasted in lard until golden brown, then the diced beef is added. It is salted and paprika and the whole thing is left to steam with the lid closed. When the beef is half tender, the diced veal and pork are added, as well as a little bit of caraway seeds tied in a tulle bag. The cleaned chicken – liver, collar, wings and gizzard – is now also put into the cooking pot. After that, the remaining finely chopped onions are added. The whole thing is left to steam until it is quite soft. The wine, added at the end, makes the sauce spicy. During the last half an hour, take the lid off the Reindl so that the juices are absorbed – but be careful not to burn.

Serve with tarhonya or dumplings in a deep baking dish.

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