Beef Pörkölt

4 servings

35 minutes

Beef pörkölt is one of the iconic dishes of Hungarian cuisine, embodying the aromas of spices and the richness of fresh ingredients' flavors. Historically, this dish traces back to the traditions of Hungarian shepherds who cooked meat over an open fire, giving it a rich, deep taste. This recipe harmoniously combines fatty beef, vegetables, cream, and spices to create a tender and spicy texture. Ginger and garlic add warming heat to the dish while arugula brings a fresh note. Mustard and butter provide a special velvetiness. Pörkölt is served hot as a hearty warming dish that pairs perfectly with traditional Hungarian sides like dumplings or potatoes. This thick and aromatic meat goulash is a true gastronomic masterpiece to enjoy in a cozy home atmosphere.

Energy value per serving

• Calories: 565.5
• Proteins: 17.7g
• Fats: 45.2g
• Carbohydrates: 23.4g

Ingredients

• Fatty beef: 250 g
• Onion: 0.5 pc
• Leek: 40 g
• Cherry tomatoes: 8 pc
• Ginger: 25 g
• Arugula: 1 bunch
• Garlic: 5 pc
• Cream 20%: 125 g
• Green pepper: 1 pc
• Eggplants: 0.5 pc
• Mustard oil: 5 tbsp
• Butter: 2 pc
• Ground black pepper: 1 tsp
• Ground chili pepper: to taste
• Salt: to taste

Cooking steps

1. Chop both types of onions coarsely.

2. Crush the garlic with a chef's knife, finely chop the ginger.

3. In heated mustard oil (2 tbsp) in a pan, add ginger and garlic with a piece of butter.

   Required ingredients:

   • Mustard oil: 5 tablespoon
   • Butter: 2 pieces
   • Ginger: 25 g
   • Garlic: 5 piece

4. Once the ingredients are browned, transfer them to a separate dish.

5. In the same oil, fry both types of onions until golden brown. Then transfer them to the ginger and garlic.

   Required ingredients:

   • Onion: 0.5 piece
   • Leek: 40 g

6. Cut the eggplant, pepper, and tomatoes into large pieces. Salt the tomatoes.

7. Send the tomatoes to the pan.

   Required ingredients:

   • Cherry tomatoes: 8 pieces

8. Once they soften halfway, send them to the rest of the roasting.

9. Send the pepper and eggplant to the skillet. Add another piece of butter and a spoon of mustard.

   Required ingredients:

   • Green pepper: 1 piece
   • Eggplants: 0.5 piece
   • Butter: 2 pieces
   • Mustard oil: 5 tablespoon

10. After 3-4 minutes, stir and add salt. Reduce the heat to medium.

    Required ingredients:

    • Salt:  to taste

11. After 5 minutes, mix with the other fried ingredients.

12. Pour another 2 tablespoons of mustard oil into the pan and add coarsely chopped meat. Fry on high heat.

    Required ingredients:

    • Mustard oil: 5 tablespoon
    • Fatty beef: 250 g

13. After 3-4 minutes, reduce the heat to medium. Add salt and pepper.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper: 1 teaspoon

14. Cover with a lid after 1 minute.

15. After 5 minutes, add all the sautéed ingredients and chopped arugula. Mix well.

    Required ingredients:

    • Arugula: 1 bunch

16. Pour in the cream. Add salt to taste.

    Required ingredients:

    • Cream 20%: 125 g
    • Salt:  to taste

17. Add chili. Stir.

    Required ingredients:

    • Ground chili pepper:  to taste

18. Once the cream starts to boil, remove from heat and transfer to a deep dish. Done!