Gambar akan menyusul
Mudah
French
Classic French Omelette
Sumber: Chef
10 min1300 kcal
VegetarianBebas glutenRendah karbohidrat+1
Pörkölt
Meat and onions in equal measure, cooked down with paprika and almost no liquid until the sauce is thick and dark red — this, not gulyás, is what the world means by goulash.
Sumber
Resipi oleh Hungarian home kitchens · 🏺 Tradisional · Onions cooked slow in fat, a heavy spoon of paprika off the heat, and sour cream stirred in at the end — the same three moves under most of the country's cooking.
Hungarian · paprika stew — An ownerless traditional dish, so no cook is credited. The cited article confirms the Hungarian origin, the meat-and-onion base, the paprika, the near-absence of added liquid and the distinction from both gulyás and paprikás. Quantities and method are this book's own.
Tonton cara membuatnya · 3 video
⏱ 150 min🍽 4 hidangan🔥 540 kcal🇭🇺 Hungary🌶️🌶️
HalalBebas glutenBebas tenusuBebas kacang
Langkah
Cook the onions in the lard over low heat for 20 minutes. They should collapse to a soft golden mass, not brown.
💡 Equal weight of onion to meat looks like far too much. It is not — the onions dissolve entirely and become the sauce.
Off the heat, stir in both paprikas, the caraway and the garlic.
Add the meat and salt, return to low heat, cover, and let it cook in its own juices for 45 minutes without adding water.
Add the pepper and tomato, cover again, and cook 1 hour more. Add water only a splash at a time if it truly catches.
💡 Pörkölt is not a boiled dish. If it is swimming in liquid, take the lid off and let it reduce — the sauce should just cling to the meat.
Test a cube: it should give under a spoon. If not, another 20 minutes covered.
Rest it 15 minutes off the heat and serve with nokedli (egg dumplings) or plain boiled potatoes.
💡 Petua
- Add sour cream and it becomes paprikás. Add nothing and it stays pörkölt. That single spoonful is the entire difference between two named dishes.
- It is better reheated. Hungarians make it the day before on purpose.
- The lid stays on for most of the cooking. That is what keeps the onions steaming into sauce instead of frying dry.
Anda mungkin suka
Kongsi resipi ini
Sudah cuba? Kongsi gambar di Pameran.
Kongsi hasil anda →