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Pörkölt

Name: Pörkölt
Cuisine: Hungarian
Ingredients: 1 kg beef (or pork or lamb); 2 large onions; 2 tablespoons sweet Hungarian paprika; 3 tablespoons vegetable oil or lard; to taste salt; to taste black pepper; 1 cup water or broth

Pörkölt is a traditional Hungarian stew made primarily with meat, onions, and paprika. It has a rich, hearty flavor and is a staple in Hungarian households, often enjoyed as a comforting main dish. The dish highlights the importance of paprika in Hungarian cuisine and reflects the rustic, pastoral heritage of the region.

7 ingredients

savorysmokypaprikaumamirich

Culinary DNA Preview

Hungarian80%

Ottoman20%

Ingredients

beef (or pork or lamb)
1 kg
onions
2 large
sweet Hungarian paprika
2 tablespoons
vegetable oil or lard
3 tablespoons
salt
to taste
black pepper
to taste
water or broth
1 cup

Method

Steps not available

Origin Story

Pörkölt originated in the Hungarian countryside, evolving from the need for a simple yet flavorful meat stew cooked over an open fire by shepherds and farmers. Its use of paprika, introduced in the 16th century, became a defining element of the dish.

Culinary DNA

Ingredient ancestry breakdown

Hungarian80%

ingredients+techniques

Ottoman20%

ingredient_origin

Techniques

sautéing simmering stewing

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Eastern Europecuisines →Foodways connections →