Cattle Pörkölt – Marhapörkölt

Ingredients for 4 servings:

• 1 kg beef, preferably leg or neck
• 100 g pork back bacon
• 2 m.-large tomato(s)
• 2 m.-sized onion(s)
• 200 ml red wine
• 1 large pointed pepper, white, Hungarian
• 2 tsp salt
• 2 tsp pepper
• 1 tsp caraway seeds
• 3 tsp paprika powder, mild, Hungarian
• 2 tsp paprika paste
• 1 tsp paprika cream or goulash cream, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

This description describes a classic beef pörkölt (goulash is actually a soup with meat, potatoes, etc. in Hungary) on the stovetop. In Hungary it is normally made over a fire in a pot and takes a very long time. Traditionally, meat from the leg is used for this, as in the past people would sell the expensive cuts of beef and keep the less expensive ones for themselves. There is NO broth in it, just a little water. The beef and the ingredients provide enough flavor and it is closer to the original. The quality of the paprika powder is VERY important, as conventional powder from the supermarket is dried too quickly and loses a lot of the flavor in the process. Hungarian paprika powder is dried slowly and retains more flavor. So try to get a high-quality paprika powder; you will taste the difference. The hot paprika/goulash cream is added for the heat. You can also buy it in many shops in Germany. If you don’t like it or can’t find it, you can leave it out or use a little hot paprika powder and a little less of the mild variety. You can also add a few other spices to taste. Cut the beef into bite-sized pieces and the back bacon into small cubes. Chop the onions, tomatoes, and bell peppers into small pieces and set aside. Measure the spices. In a saucepan over 2/3 heat, slowly melt the back bacon until all the fat is rendered. It’s good when the fat is “quiet” and the cracklings float to the top. Now add the meat, followed by the onions, and fry everything briefly. DO NOT brown; just stir until the meat is no longer red. Add about 100 ml of wine, salt, pepper, and caraway seeds, and reduce the heat to about 1/3. Check the liquid; it should initially cover the meat by about 90%. Add a little more water if necessary. Now simmer the meat for 1 hour over low heat, stirring occasionally and checking the liquid. After the hour, add the tomatoes and bell pepper pieces and about 100 ml of the wine, then stir everything and simmer for about another hour. From now on, the liquid should gradually thicken until it reaches the right consistency. Now add the paprika powder, paprika paste, and paprika cream, season to taste, and simmer for about half an hour. Cooking time: 2.5 to 3 hours. Enjoy! This dish goes well with boiled potatoes, or if you’re in a hurry, with pasta or spaetzle.