Chicken Perkölt. Perkölt (Hungarian meat stew with paprika) Hungarian pork leg perkelt
Perkölt (perkelt, perkelt, pörkölt) is a stew-like Hungarian dish made from juicy meat, onions and paprika. We can say that this is not just a dish, but rather a way preparation of stewed meat dishes.
Hungarian cuisine is varied in the first place meat dishes, with a predominance of pork and. In the opera "Maritsa" by Imre (Emmerich) Kalman (Kálmán Imre), the attitude of the Hungarians to meat is very accurately described, with just one line: "If there is meat, then it is pork, if lard is spicy bacon."
The taste of Hungarian dishes is usually abundantly and generously flavored with onions, sweet paprika, and, well, garlic, where can we go without it. A unique feature of Hungarian cuisine is the combination of the first and the second in one dish. For example, the famous (lecsó): onions, tomatoes, paprika and sausage. - pieces of beef, bacon, onion, paprika and potatoes. Perkelt (pörkölt): meat (almost any), paprika, onion, bacon, garlic. - in essence the same, but, as a rule, without fatty and old meat, most often it is chicken, game, rabbit, and with the addition of sour cream.
To be honest, it is very difficult to tell the difference between such dishes, given that the taste of a large amount of paprika is not particularly familiar to us. But the essence of such dishes is very thick (thickened) soups, as is customary to cook in Asia, in the steppes. There are a lot of analogs of such dishes. For example, kesme soup, Georgian chanakhi, etc.
Pork tenderloin for pörkölt
Melt in a saucepan or deep saucepan lard and then pick out all the greaves and set aside. Smoked or Hungarian bacon sprinkled with red paprika is best. In this case, a hint of taste and aroma will be added to the pörkölt. Melt the lard in a saucepan
Peel the onion and chop finely enough. Fry the onions in fat until soft. As soon as the onion starts to brown, reduce the heat to low and let the onion and fat cool slightly. Fry the onions in fat until soft
Then add sweet ground red paprika to the perkölt. Amount - up to 1 tsp. Red paprika is the main flavoring additive in perkölt, which ultimately determines the color and aroma of the dish. Add sweet ground red paprika
Red paprika mixes quickly with fat. It is imperative to mix the fat so that the paprika is evenly distributed and no lumps form. It is imperative to mix the fat
Immediately, without letting the paprika boil, add the chopped meat and stir. Add chopped meat and stir
Season with salt and add ground cumin - on the tip of a knife. The color of the dish at this stage is fiery red, bloody. Add a quarter glass of water to the pörkölt, or meat broth... Simmer the meat, covered, until all the liquid has evaporated. Add a little more liquid and continue to simmer the meat at the lowest boil you can get. It is important that there is very little liquid during the cooking process, and the meat is stewed, not boiled. As the cooks say, stewed in own juice. Add a quarter glass of water
For the perkölt to be soft and tender, the meat should be stewed for about 1 hour. Stew the meat for about 1 hour.
After the specified time, add the chopped Green pepper, peeled and peeled tomatoes, chopped garlic. Add previously extracted greaves. Optionally add 1-2 small hot pepper pods. But better, hot peppers- fresh or pickled, add to the porkelt as a side dish before serving.
Thick and rich hungarian soup is, in fact, one of the variations of the stew. Translated from Hungarian, perkelt means "slightly fried", because during the cooking process the meat is first fried and only after that it is stewed with the addition of paprika, vegetables and spices. Soup can be prepared on the basis of beef and pork - it is the last option that Hungarians prefer, who also like to add a little fried bacon or raw smoked brisket to the dish, due to which the soup turns out to be more fatty and nutritious. For the preparation of percelt, the pulp of a scapula or ham is suitable, and if you take fatty meat, then it is quite possible to do without additional additives, limiting yourself to a couple of spoons vegetable oil for frying.
It is customary to add boiled potatoes to the finished perkelt or serve the dish separately to mashed potatoes like a meat stew. The soup turns out to be thick, very fragrant and satisfying; it will certainly appeal to fans of unusual first courses and will be an excellent alternative to traditional borscht.
Ingredients
- pork - 500 g
- wheat flour - 3 tbsp. l.
- onion- 1 PC.
- garlic - 3 teeth.
- carrots - 1 pc.
- bell pepper- 1 PC.
- vegetable oil - 2 tbsp. l.
- tomato paste - 2 tbsp l.
- water - 300 ml
- sugar - 1 tsp
- ground sweet paprika - 1 tbsp. l.
- bay leaf - 2 pcs.
- salt - 1.5 tsp.
- a mixture of ground peppers - 0.5 tsp.
Preparation
1. Cut the pork into large enough cubes, approximately 2 by 2 centimeters in size.
2. Dip the meat in flour and immediately fry in vegetable oil.
3. In a deep frying pan or in a saucepan, heat the vegetable oil and put the meat in it in small portions, frying it until it is firm golden brown (no salt!). Transfer the fried meat to a bowl.
4. In the pan where the meat was fried, sauté the diced onions.
5. Peel and chop the carrots into a small cube, then fry until soft with onions.
6. Bell pepper (in this recipe used yellow and red peppers), cleaned of seeds, cut into cubes and send to the pan with vegetables, fry for 1 minute over high heat.
7. Add to the fried vegetables tomato paste, we continue to simmer the mixture for another 1-2 minutes, stirring occasionally.
Perkelt means fried in Hungarian. It implies one of the methods of cooking meat. Perkelt - a traditional dish Hungarian cuisine, meat cooked with lots of onions. Perkelt can be made from any type of meat: pork, veal, lamb, poultry and game. We will show you how to make delicious pork perkelt.
Hungarian pork perkelt recipe
Ingredients:
- pork - 700 g;
- sweet ground paprika - 2 tbsp. spoons;
- onion - 3 pcs.;
- tomato - 3 pcs.;
- bell pepper - 3 pcs.;
- garlic - 4 cloves;
- spices to taste;
- vegetable oil.
Preparation
We wash the meat thoroughly under cold water, then dry it, process and cut into large pieces. Now we peel the onions from the husks, rinse and chop coarsely. Cut the sweet bell pepper in half, remove the grains, veins from the inside, and chop them into small cubes.
For this dish, we also need peeled tomatoes. To do this, pour boiling water into a saucepan, dip the tomatoes into it for 20 seconds, and then carefully remove the skin and cut the pulp into large enough slices.
In a deep frying pan, heat the required amount of vegetable oil, put the chopped onion there and fry it until soft. After that, add sweet paprika to it and pour in a little water. Mix everything thoroughly and simmer for a while with the lid open over low heat.
Add chopped pork to the finished roast, add salt to taste and cook for about 5 minutes more. Then we reduce the heat, cover the entire contents with a lid and simmer over low heat for 40 minutes. After that, put chopped tomatoes, peppers and garlic passed through a press to the meat. Throw in spices to taste, stir everything thoroughly and simmer, bringing the dish to readiness. After that, lay out the pork perkelt on portioned plates and serve.
Pork percelt recipe in a slow cooker
Ingredients:
- pork - 1.5 kg;
- onion - 1 pc.;
- tomato - 3 pcs.;
- garlic - 1 clove;
- sour cream - 600 ml;
- flour;
- spices to taste.
Preparation
Peel the onion, fry on lard in the "Baking" mode until golden brown. Then carefully take out the fried onion, fill in the meat cut into pieces and switch the device to the "Stew" mode. Cook the pork until half cooked, then add fresh bell peppers and tomatoes, chopped into strips. 15 minutes before the end, add garlic squeezed through a press, pounded with salt, black ground pepper and mix.
Add a little flour to the sour cream, beat the sauce with a whisk so that there are no lumps and pour the mixture into the boiling meat with vegetables. Let the dish simmer for another 10 minutes and turn it off. Serve pork percelt, stirring it with fried onions. Best as a side dish or just a slice rye bread... Our amazing one is ready!
Pork percelt recipe with potatoes
Ingredients:
Preparation
Peel and finely chop the onion. We process the meat, cut into cubes. In a deep frying pan, fry the onion in fat until golden brown, salt, add ground paprika. Then we spread the meat and simmer everything together over low heat under the lid. When the meat is almost ready, put the tomatoes grated through a sieve, bell peppers cut into rings and chopped potatoes. We continue to simmer the dish over the lowest heat until tender.
Step 1: Prepare the ingredients.
Rinse the meat thoroughly and well under running water, then drain and cut into large cubes. Next, peel the onions, rinse it and chop it coarsely. Cut the bell pepper in half, remove the grains and all kinds of veins from the inside, wash and cut into small cubes.
For this dish we need peeled tomatoes. To do this, prepare a container of boiling water and place the tomatoes in it for 20 seconds. Thus, it will be much easier and easier for you to peel them off. 
Cut the peeled tomatoes into large enough slices. Step 2: Fry the onions.
Heat the required amount of vegetable oil in a deep frying pan, place the chopped onion there and fry it until soft. After that, add sweet ground paprika and quite a bit of water to the fried onions. Stir the entire contents of the pan and simmer with the lid open over medium heat for a while. Step 3: add the pork.
Put chopped pork to the finished fried onion, salt to your liking and fry under an open lid for about five minutes. Then we turn down the heat, cover all the contents with a lid. So simmer and simmer over low heat for about 40 minutes. Step 4: Serve Hungarian Pork Porkelt.
Add chopped tomatoes, peppers and garlic previously passed through a press to the meat. Add spices to taste, mix everything thoroughly and continue to simmer, bringing the dish to full readiness, for another 10-15 minutes. 
Hungarian pork perkölt is ready! Now you can put it on portioned plates, and serve until it cools down. Try it and you won't regret it! Enjoy your meal! If necessary, during the stewing process, add a little water to the dish, or even better, white table wine.
Very often, dumplings are served as a side dish with perkölt. Boiled potatoes are also great.
If you wish, you can make lamb, poultry, veal, hare perkölt, chicken livers and stomachs in exactly the same way.