Pörkölt – Hungarian Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beef
- 100 g pork
- 3 large onions, approx. 700-1000 g
- 2 red pepper (s)
- 50 g bacon, mixed, diced into small pieces
- 1 clove garlic, finely diced
- 0.5 teaspoon ½ caraway seeds
- salt and pepper
- Paprika powder, hot as rose
- 3 tablespoon lard or oil
- 200 g crème fraîche or sour cream
- 1 bunch parsley, finely chopped
- 0.5 liter ½ water, hot or broth
- 1 bay leaf
- 2 tablespoon tomato paste
- 1 teaspoon chili powder, possibly
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 2 cm cubes and season with salt and pepper. Roughly chop the onion and cut the peppers into strips. Heat the fat in as large a saucepan as possible and gradually sear the meat (and the bacon). Add the onions and garlic and continue to simmer until they are translucent. Now add the peppers and continue to simmer for another 5 minutes with the lid closed. Add bay leaf, caraway seeds and tomato paste and pour in the water. (Should be about 1 cm covered). Bring to the boil and season very strongly with paprika powder and possibly chili powder. Now simmer over a low heat for about 60 - 90 minutes (stir every now and then so that nothing burns on the bottom). Season again vigorously. Bonding with flour or starch is not necessary. Remove from heat, stir in the crème fraîche and serve sprinkled with the parsley. In addition, grainy rice or pasta (Fusilli, Farfalle, Rigatoni) or mashed potatoes. The whole thing can be frozen in portions without any problems. I am single, but unfortunately I cannot prepare smaller portions.
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