Cattle Pörkölt – Marhapörkölt

Summary

Ingredients

• 1 kg beef, preferably leg or neck
• 100 g pork back bacon
• 2 medium tomato (s)
• 2 medium onion (s)
• 200 ml red wine
• 1 large pointed pepper, white, Hungarian
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon caraway seeds
• 3 teaspoons paprika powder, mild, Hungarian
• 2 teaspoons paprika pulp
• 1 teaspoon paprika cream or goulash cream, hot

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Instructions

1. A classic beef Pörkölt (goulash is actually a soup with meat, potatoes etc. in Hungary) from the stove is described here. Usually in Hungary this is done over the fire in a pot and takes a long time. Traditionally, meat is taken from the leg for this, as the expensive pieces of beef used to be sold and the less expensive ones were kept to themselves. NO broth comes in, at most some water. The beef and ingredients give enough flavor and it`s closer to the original. The quality of the paprika powder is VERY important, as conventional powder from the supermarket is dried too quickly and loses a lot of taste in the process. Hungarian paprika powder is slowly dried and retains more flavor. So try to get a high quality paprika powder, you will taste the difference. The hot paprika / goulash cream comes in because of the spiciness. There are also many shops in Germany. If you don`t like it or don`t like it, you can leave it out or use some hot paprika powder, but a little less of the mild one. You can also add a little different spices to taste.
2. Cut the beef into bite-sized pieces and the back bacon into small cubes. Cut the onions, tomatoes and peppers into small pieces and set aside. Measure out the spices.
3. Slowly melt the back bacon in a saucepan at 2/3 heat until all the fat is out. It is correct when the fat is quiet and the greaves float on top. Now add the meat, then the onions and fry everything briefly. DO NOT brown, just stir until the meat is no longer red.
4. Add about 100 ml of wine, salt, pepper and caraway seeds and turn the heat down to about 1/3. Check the liquid, it should initially cover the meat to about 90%, if necessary add a little water. Now let the meat simmer for 1 hour over low heat, stirring occasionally and checking the liquid.
5. After the said hour add tomatoes and pepper pieces and about 100 ml of the wine, then stir everything and let simmer for another hour. From now on, the liquid should be allowed to thicken gradually until it has the right consistency.
6. Now add the paprika powder and paprika pulp as well as the paprika cream, if necessary, continue to taste and let simmer for about half an hour.
7. The cooking time is 2.5 to 3 hours.
8. Good Appetite!
9. This fits e.g., boiled potatoes, if you want it to be quick, also pasta or spaetzle.

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