Veal pörkölt (Stew)
Ingredients:
1 1/2 lb. juicy veal (cut from the leg or leaner part of
the breast and shoulder)
1 green pepper
1 tomato
salt to taste
2 tbsp. oil
1 large onion
1 tsp. paprika
1.Cut the meat into small cubes. Finely chop the onion and
fry in the oil until transparent. Reduce the heat, add
paprika, then immediately add the meat to prevent the
paprika from turning bitter. Salt to taste and brown, stirring
all the time. When the meat is browned, add a small amount of
water or stock. Cover the pot and simmer, stirring
occasionally. Add more liquid if necessary but very sparingly;
for full flavor the meat should be browned not cooked.
When the meat is partly tender, add green pepper cut into
rings and the peeled tomato. Simmer until tender, remove the
lid and cook until only a thick juice remains. (You may want
to thin it with a little red wine or water.)
Serve with galuska dumplings. (See chicken paprikas)
You can make it out of pork or beef , only the cooking time
is slightly longer.
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