Pörkölt
From Wikipedia, the free encyclopedia
Pörkölt (Slovak: Perkelt) is a hot dish which originates in Hungary, but is eaten throughout Central Europe and the Balkans.
Contents |
[edit] In Hungary
Pörkölt is essentially a Hungarian stew or goulash, but should not be confused with Gulyás, a soup with a similar flavour but a different dish altogether. There are different variations from region to region. In most parts of Hungary it is made with beef or pork, but in some parts of the country it is made with lamb or mutton.
Pörkölt derives from the Hungarian verb "pörkölni" which means "to roast" or "to singe". Pörkölt is almost always made of meat, onion, and paprika powder. Capsicum, tomatoes or tomato paste, and caraway seeds are common (though often debated) additions to the basic recipe.
Any kinds of meat can be used when making pörkölt. Most common are beef, lamb, chicken and pork, but tripe and liver can also be used, or even fish.
A popular meal in traditional Hungarian cuisine is a pörkölt made of tripe, called pacalpörkölt. (Pacal is the Hungarian word for tripe). It has a unique and very distinguishable taste from other kinds of pörkölt, often being quite spicy.
Much of the quality of a pot of pörkölt is found in the best use of the very few ingredients. The spiciness and the taste of the kind of paprika powder used is very important to the taste. A simple Hungarian trick in making good pörkölt is first frying the onions in pork fat or oil in the pot before making anything else, and then quickly set aside the pot and immediately add a large quantity of paprika powder and then add the meat, and "stir-fry" a bit - thus the word "pörkölni" (to roast) can understand. This way the sides of the chopped meats are closed, so the juices are kept inside. And then liquid if needed; if equal volumes of meat and onions are used little or no liquid needs to be added. Garlic can also be added, but is used carefully in pörkölt. Pörkölt should be simmered slowly in very little liquid. Flour should never be used to thicken a Hungarian pörkölt--only cooking the extra moisture out or thickening with tomato paste (although some may argue against its use) is traditional.
In Hungary pörkölt can be served with pasta (tészta) or some kind of dumpling, either tarhonya (pasta grains) or galuska/ nokedli. Boiled potato is also a common garnish, and pickles go with the dish nicely counterbalancing the heavy stew with a touch of sour.
[edit] Paprikás
If thick sour cream is added to pörkölt it will become what the Hungarians call a paprikás. When making paprikás, only light meat like chicken, veal or pork is used.
[edit] Other
There are other Hungarian stews that don't emphasize the use of paprika. These are mostly called tokány and in these stews, other spices and herbs yield the flavour.
[edit] Outside Hungary
In the Czech republic pörkölt is made successfully with beer, dark bread and caraway. Often large Czech knedlíky dumplings are served with it. In Slovakia the dish is called perkelt and is served with Halušky.
