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Hungarian Stew (Pörkölt/Goulash) Recipe

Hungarian Stew (Goulash/Pörkölt) Recipe

Every Hungarian family has an authentic stew recipe. This is my Hungarian Stew (Goulash/Pörkölt) recipe. We love it!
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Hungarian
Keyword: cheap, easy, goulash
Servings: 4 people
Author: Myreille

Ingredients

  • 1000 g pork (pig leg/ham or shoulder) diced
  • 2 medium onions diced
  • 1 tomato diced
  • 1 Sweet Hungarian yellow wax pepper (or banana pepper or red bell peppers) diced
  • 1 tablespoon Hungarian paprika powder (sweet)
  • 1 teaspoon salt
  • 1 tablespoon oil (or pork lard)

Instructions

  • Heat the oil (or lard) in a large pot (or a Dutch oven) and add the onion and a pinch of salt. Cook slowly until the onions are clear and glassy.
  • Add the meat to the onion and cook over high heat, stirring, until the meat is no longer pink (about 5-10 minutes).
  • Remove the pot from the heat and add the paprika powder, stirring, add 2 cups water to the meat and back to the heat. Note! If the paprika powder is burn, the stew will be bitter.
  • Add the salt, tomato and yellow pepper.
  • Bring to a boil, cover, reduce the heat to medium and simmer until the meat is cooked. (Cook for about 1,5 hours.)

Notes

If you want, put garlic, ground black pepper or carraway in the stew, but I think the simple Hungarian stew is the best. Maybe a little chili can put into it.
We eat the Hungarian stew with fresh noodle (nokedli), pasta or cooked rice.
If there is spring onions in our garden, I add chopped spring onion to my stew. Stew with spring onion is not autentic, but I like it.
Fun fact: If you mix Hungarian stew and cooked rice, you prepare an another food. This is "rizses hús" (the meat with rice). In my childhood the meat with rice was my favourite.