Sharing My Secret Stash of REAL Hungarian Paprika.
The Gifts That Keep On Giving!

Pörkölt: Hungarian Beef (Pork, Lamb or Chicken) Stew

So, yesterday I shared my secret stash of REAL paprika (seriously, I totally felt as if it should have been illegal) today I'm super-excited to be able to post one of my favorite go to Hungarian family recipes -- Pörkölt, made in a pressure cooker!

I needed to wait for it to finish cooking and then make sure to make it look all Pinterest-worthy and stuff, but mostly because I'm a little afraid of the pressure cooker and it sort of needed my full attention.

Good news is, the Pörkölt came out fantastic and I didn't blow anything up!

Porkolt - Hungarian Pork Stew
I know, riiiiiiiiiiight?!?!?!

First, a quick Hungarian lesson: Pörkölt is a stew made from beef, pork, chicken, lamb...you name it and you can probably make Pörkölt out of it...and it's what most folks mistake as Hungarian Gulyás.

Hungarian Gulyás is actually beef soup made with carrots, potatoes and spaetzle-type dumplings: you can find my family's recipe for REAL Hungarian Gulyas, here!

So, on with the Pörkölt! With my sincerest apologies in advance, because I've learned to cook adding the amount of ingredients "by eye" and am really bad at actual measurements.

Hungarian Pork Stew

Ingredients:

  • For this Pörkölt, I whacked up a 3 lb. pork roast into stew-sized pieces.
  • 3 tablespoons olive oil
  • 1 chopped onion
  • 1 chopped green pepper (or cubanol pepper)
  • 3 cloves of garlic, chopped (or 1 1/2 teaspoons of garlic powder)
  • 3 tablespoons of Hungarian Paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 28 oz. can of crushed tomatoes
  • I used half of a 32 oz. container of vegetable stock (so 16 ounces)
  • Salt, Pepper to taste

Putting it ALL together:

  • Heat the olive oil in a dutch oven or a deep pot
  • Saute the chopped onion and green pepper for about 5 minutes
  • Add the garlic, paprika and stir for about a minute
  • Add the crushed tomatoes and vegetable stock
  • Add salt and pepper to taste (before you add the meat!)
  • Stir in your meat
  • Add the crushed pepper flakes (optional)
  • Cook covered for about 2 hours, or until the meat is nice and tender or you could use your pressure cooker instead and get it done in about 30 mins.
  • Serve over elbow macaroni (or YOUR favorite pasta) 

P.S. This recipe would comfortably feed 8 people.

P.P.S. You can substitute any meat you'd like.

P.P.P.S. The measurement for the liquids can be adjusted to the amount of meat you have on hand (that's what SHE said!) and all you would need to do is make sure that the liquid covers the meat (see previous parenthesis!) completely.

P.P.P.P.S. If using a pressure cooker, please pay attention to the pressure cooker instructions, because I am ABSOLUTELY TERRIFIED OF THE PRESSURE COOKER!!!!

Jó étvágyat (Hungarian for good appetite, pronounced yo-ate-vadj-yat)!

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