Hungarian Goulash, Pörkölt
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g lamb or pork (shoulder)
- 3 large onion (s)
- 2 pointed peppers, yellow (alternatively in winter: 1 yellow bell pepper and 1 red pointed pepper)
- 1 large tomato (alternatively 2 tablespoon tomato paste)
- 0.5 ½ bottle red wine (alternatively 1 l beef broth)
- 2 teaspoons paprika powder, hot pink
- 2 teaspoons paprika powder, noble sweet
- salt
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Dice the onions, peppers and tomatoes. Cut the meat into small pieces if it was bought as a piece.
- Heat the fat and sweat the onions in it until translucent, stir in the pepper pieces and sweat until they are soft. Now add the meat and fry lightly until the liquid has boiled away, but does not leave a firm crust on the meat.
- Remove the saucepan from the flame and stir in the paprika powder and let ripen for 1 - 2 minutes.
- Put the pot back on the flame, add the wine (or the stock) and cook covered for about 10 minutes. Now add the tomato to the goulash, add a little salt if necessary and then cook the goulash for 1 - 2 hours.
- It is best to let it steep overnight and enjoy warmed up the next day.
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