Hungarian Goulash / Pörkölt
Hungarian goulash and pörkölt are both from the same family of dishes that have amongst their main ingredients meat (pork,
beef or mutton are popular in different parts of the world), paprika,
onions and bell peppers. They are world famous and originated hundreds of years ago in Hungary. I am lucky to have 2 friends that grew up in Budapest who love good food and inspired me to explore the Hungarian cuisine.
This recipe was inspired by xXEnricoXx. The link to his German recipe is here
Preparation time: 45 minutes
---------
Cooking time: 150 minutes
---------
Resting time: 6 hours
----------
Total time needed: 9h15 minutes
----------
Difficulty: normal
Ingredients for Hungarian Goulash (Beef)
· 500 g / 1.1 pounds fresh beef goulash or stewing beef)
· 1 large onion, chopped fine
· 5 cloves of garlic, chopped fine
· 1 tbs. chopped celery
· 1 handful dried Shiitake mushrooms, halved or quartered
· 120g / 4.2 oz tomato paste
· 1 heaped tsp. beef stock
· ½ tsp. sweet mild paprika powder
· ¼ tsp. hot paprika powder
· 70g / 2.46 oz sweet fresh peppers chopped into small cubes
· A little ground black pepper
· A little oregano
· ¼ tsp. cumin/jeera powder or ½ tsp. ground cumin seeds
· Salt to taste
· Juice of half a small lemon
· Pork fat or Sunflower oil
Directions
for
Hungarian Goulash / Pörkölt
- 6 to 8 hours before you want to start cooking place the dried mushrooms in a glass jar, fill it to the top with water and close the lid. You don’t want to have any air left inside the jar so the mushrooms are completely covered by water. Turn the jar upside down after a few hours to make sure all mushrooms really soak in the water evenly. Just before you start cooking drain the water out of the jar and squeeze the mushrooms to get rid of some of the excess water. The mushrooms should all be softened up but still firm. Place them back in the jar and cover with a cloth.
- Chop the meat into small bite sized cubes and give them into a frying pan with a non-sticky surface.
- Squeeze some lemon juice over the meat and cover with a lid.
- Add the finely chopped onions and garlic to the pan mix them well with the meat and cover the pan again with the lid.
- Let the meat rest in the pan for 60 to 75 minutes.
- Turn the stove on to maximum heat, add 3 tbs. of sunflower- or another neutral frying oil to the pan and stir fry the meat mix for about 15 minutes.
- Reduce the heat to medium and continue to fry for another 15 minutes
- Now add ½ liter / 0.13 gallons of water, the chopped peppers, celery, mushrooms, heaped tsp. of stock and the cumin/jeera to the pan. Mix everything well. Cover the pan with a lid till the goulash is staring to boil again. Take of the lid and keep boiling all gently for another 45 minutes. Adjust the heat slightly if necessary to keep the mix just mildly boiling till the water is nearly completely gone.
- Add another 500 ml of water, the tomato paste, mild and hot paprika powder the oregano, black pepper
- and ½ tsp. salt. Gently mix all ingredients, cover pan with a lid, turn the heat to low, just hot enough for the goulash to simmer. Let it simmer for another 30 minutes.
Variation options
- Replace beef with pork or mutton goulash
- Replace dried mushrooms with fresh button mushrooms if you are pressed for time.
Serve it hot with pasta or potatoes.
Serves 2
Return from this "Hungarian Goulash recipe to the Home page
-----------
Baked baby leeks with couscous and mixed veggie combo
Baked baby leeks with couscous and mixed veggie comboPotatoes with eggs and swiss chard
Questions and Suggestions about Cooking and Food
Do you have a question, or a helpful suggestion or a story to share that could benefit other cooking enthusiasts? Please feel free to share it with us!
Share your favorite recipes with the world!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Search
Recent Articles
-
pizza africana
Sep 03, 21 01:07 PM
This "Pizza Africana" recipe is a beautiful combination of my favorite pizza dough and a bunch of tasty African ingredients like okra, biltong and boerewors.
-
Algerian Coriander Chicken
May 27, 21 10:18 AM
Algerian Coriander Chicken (Djedj B’l-Qasbour) is a fusion of flavours that work wonderfully together and are a great treat for the taste buds...
-
Spaetzle
Jun 22, 20 04:43 AM
Our simple recipe for Spaetzle or Schwabian noodles, is made with eggs, buttermilk and wheat flour. I looked forward to writing a simple story about noodle history, but that was not to be. Noodles, pa…
Top 10 Recipes of September 2017
View our Fauna and Flora designs available on hundreds of products and shipped right to your door.
New! Comments
Have your say about what you just read! Leave me a comment in the box below.