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.
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.
- 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.
- 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.
- 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.
- Green bell pepper: 1 piece
- Eggplant: 0.5 piece
- Butter: 2 pieces
- Mustard oil: 5 tablespoon
10
After 3-4 minutes, stir and add salt. Reduce the heat to medium.
- 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.
- Mustard oil: 5 tablespoon
- Fatty beef: 250 g
13
After 3-4 minutes, reduce the heat to medium. Add salt and pepper.
- 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.
- Rocket (arugula): 1 bunch
16
Pour in the cream. Add salt to taste.
- Cream 20% fat: 125 g
- Salt: to taste
17
Add chili. Stir.
- Chili powder: to taste
18
Once the cream starts to boil, remove from heat and transfer to a deep dish. Done!
