Perkelt means “toasted” in Hungarian. It refers to 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 tell you how to prepare 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
Wash the meat thoroughly under cold water, then dry it, process it and cut it into large pieces. Now we peel the onions, wash them and chop them coarsely. Cut the sweet bell pepper in half, remove the seeds, wash the veins from the inside, and chop into small cubes.
In this dish we will also need peeled tomatoes. To do this, pour boiling water into a saucepan, immerse the tomatoes in it for 20 seconds, and then carefully remove the skin and cut the pulp into fairly large slices.
Heat in a deep frying pan required amount vegetable oil, put chopped onion there and fry it until soft. After that, add sweet paprika to it and pour a little water. Mix everything thoroughly and simmer for a while at open lid over low heat.
Add chopped pork to the finished frying, add salt to taste and cook for about 5 more minutes. Then reduce the heat, cover the entire contents with a lid and simmer over low heat for about 40 minutes. After this, add chopped tomatoes, peppers and garlic passed through a press to the meat. Add spices to taste, stir everything thoroughly and simmer until the dish is ready. After this, place the pork perkelt on portioned plates and serve.
Pork perkelt 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 in lard in the “Baking” mode until golden brown. Then carefully remove the fried onion, add the meat cut into pieces and switch the device to the “Stew” mode. Cook the pork until half cooked, then add fresh bell peppers chopped into strips and tomatoes. 15 minutes before the end, add garlic squeezed out through a press, ground with salt, ground black pepper and mix.
Add a little flour to the sour cream, whisk the sauce so that there are no lumps and pour the mixture into the boiling meat and vegetables. Let the dish simmer for another 10 minutes and turn it off. Serve the pork perkelt, mixing it with fried onions. As a side dish, just a piece of rye bread is best. Our amazing one is ready!
Recipe for pork perkelt with potatoes
Ingredients:
Preparation
Peel the onion and finely chop it. Process the meat and cut into cubes. In a deep frying pan, sauté the onion in fat until golden brown, add salt and add ground paprika. Then lay out the meat and simmer everything together over low heat under the lid. When the meat is almost ready, add the tomatoes, pureed through a sieve, bell peppers cut into rings and chopped potatoes. Continue to simmer the dish until done over low heat.
The foundation of Hungarian cuisine, simple and generous, is the bograc kettle. Once upon a time, the nomadic ancestors of modern Magyars cooked their food in such cauldrons; now they cook in them delicious soups and stews, which make up the lion's share of Hungarian dishes. One of these dishes is pörkölt - meat that is stewed in its own juices with the addition of vegetables. It doesn’t sound too unusual, but believe me, it’s worth trying, because properly prepared pörkölt is a dish with an absolutely unearthly taste. Today we will prepare chicken pörkölt; in Hungary, pörkölt is made from any meat, from beef and pork to offal.
Chicken Pörkölt
Behind the unusual name pörkölt is a simple dish, meat that is stewed in its own juice with the addition of vegetables. It doesn’t sound too unusual, but properly prepared pörkölt is a dish with an absolutely unearthly taste. In Hungary, pörkölt is made from absolutely any meat, but today we will master the recipe for chicken pörkölt.
Alexey Onegin
Traditionally, lard is used to prepare all Hungarian dishes. lard. If you've never cooked with lard before, it's time to get acquainted with this delicious and the most useful product, but if for some reason you don’t want to use lard, it’s up to you, replace it with butter or vegetable oil.
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After the “lard dilemma” has been resolved, place a kettle or at least a saucepan over medium heat and fry finely chopped onion in lard (or oil). You need to stir the onion occasionally, and when it becomes soft and even slightly golden, remove the pan from the heat, add sweet paprika and mix thoroughly. It was not by chance that I indicated the weight and not the volume of paprika, because if you sprinkle it by eye, an inexperienced person will probably put less and will never recognize the wonderful taste of real pörkölt.
Return the kettle (or saucepan) to the heat, reduce it and add the chicken, cut into small pieces, with Walnut, pieces. Add salt and cover with a lid: the chicken should release its juice and simmer in it. If desired, you can help it by adding water, but not much, so that the meat does not cook, but rather stews.
After 10 minutes, add peeled and finely chopped tomatoes to the future chicken pörkölt (if it’s not in season, you can use canned tomatoes instead of ripe ones), and continue to simmer until they turn into a sauce and the meat is almost ready. Add chopped pieces Green pepper, season with salt and cumin and simmer for another 5 minutes until completely cooked. Serve the finished chicken perkölt with potatoes, dumplings or other side dish of your choice, garnishing it with drops and streaks of sour cream if desired.