Porkolt (Hungarian Stew)🇭🇺

Instructions:

1. Sauté the onions
   • Heat lard (or oil) in a large pot.
   • Add onions and cook slowly until golden brown.
2. Add paprika
   • Remove pot from heat briefly (to prevent burning paprika).
   • Stir in paprika, then return to heat.
3. Add meat
   • Add cubed beef (or other meat) and brown lightly on all sides.
4. Season
   • Add garlic, caraway seeds, salt, pepper, and optional chili.
5. Vegetables
   • Stir in diced bell pepper and tomatoes.
6. Simmer
   • Add a little broth or water (just enough to cover the meat halfway).
   • Cover and cook on low heat for 1.5–2 hours, stirring occasionally, until the meat is tender. Add liquid only if needed — it should remain thick, not soupy.

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🍴 Serving Suggestions:

• Traditionally served with nokedli (Hungarian dumplings).
• Can also be enjoyed with boiled potatoes, egg noodles, or fresh bread.
• A dollop of sour cream on top makes it extra creamy.

👉 Fun fact: Pörkölt is different from Goulash!

• Pörkölt = thick stew, eaten as a main dish.
• Goulash = more like a soup, often served as a starter.

Would you like me to also give you the homemade nokedli (dumpling) recipe to go with this? 🇭🇺