ReceptnaptárSimple Veal Pörkölt (Stew)
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Ingredients
Method
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- Rinse the meat, pat dry, and cut into even, approx. 2-3 cm cubes.
- Melt the lard in a pot over medium heat.
- Add the finely chopped onion, and fry for 4-5 minutes until translucent but not browned.
- Remove from the heat, stir in the paprika, then immediately add the meat so the paprika doesn't burn.
- Season with salt, cover, and simmer over low heat until the meat is tender (about 45-60 minutes), stirring frequently so it doesn't catch.
- If needed, top up with a few tablespoons of water a few times during cooking.
- Once the meat is tender, remove the lid, and before serving pour in enough water for a juicy sauce, not just pure fat.
- Bring to a boil once more, season with more salt if needed.
- Serve with boiled potatoes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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