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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.