Pörkölt Basic Recipe

For the pörkölt the meat is cut into 2-3 cm cubes, meat with bones in pieces of 40-50 g.

Then, reducing the heat, quickly mix the paprika into the onion roux, which is not too hot, add the meat, season with salt and roast.

Pour a little water or bone broth, add the spices and roast at a moderate temperature with the lid closed, stirring intermittently.

Once the juice has boiled away, keep adding a little water so that the meat does not boil, but stews in a little juice, almost just in its own fat.

When the meat begins to soften, add the diced peppers and tomatoes and finish cooking. Serve with gnocchi, egg barley or boiled potatoes and a spicy leaf salad.

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