ReceptnaptárMutton stew (juhpörkölt)
Mutton stew, or juhpörkölt, is a legacy of the shepherds' cooking of the Great Plain, once made in large cauldrons by herdsmen and at village festivities. It has a strong, distinctive flavour, rounded out by plenty of onion and good paprika. Scalding the meat and removing its fat softens the muttony smell. With tarhonya, Hungarian egg barley, and a glass of red wine it makes a true lowland lunch.
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Ingredients
Method
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- Trim the fat off the meat, blanch it in boiling water, then cut it into cubes.
- Soften the finely chopped onion in the lard until translucent.
- Take off the heat and stir in the paprika.
- Add the meat, season with salt and stir for a few minutes.
- Pour in water, cover and braise over low heat for 60-70 minutes, stirring often.
- Top up with water as needed so it doesn't catch.
- It's done when the meat is tender and the sauce is thick.
- Serve hot with tarhonya or dumplings.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Trim off the tallow carefully, because that is where most of the strong mutton smell lies, and it also sets unpleasantly in the sauce as it cools.
- If you find the flavour of the meat very strong, add a few cloves of garlic, a little caraway seed and a glass of red wine at the start of the braising.
- The stew is at its best piping hot, because mutton fat sets quickly, so warm the plates too.
Frequently asked questions
What is the difference between mutton and lamb?
Lamb comes from an animal less than a year old, and its meat is pale and milder in flavour. Mutton is darker and stronger and softens more slowly, so allow more time for the stew.
Can it be made in a pressure cooker?
Yes, under pressure it turns tender in 25-30 minutes, but the sauce must then be reduced without a lid. With slow cooking, however, the flavours meld better.
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