Original Hungarian Perkelt Recipe

Original Hungarian Perkelt Recipe

Authentic Hungarian Perkelt Recipe

• The fantastic Hungarian dish Perkelt has always blown me away with its rich flavors and comforting essence. This traditional stew, often made with beef, pork, or chicken, is a cornerstone of Hungarian cuisine and is known for its vibrant taste, which is achieved through a careful blend of spices and ingredients. I believe that anyone who has had the pleasure of visiting Hungary will always remember their delightful menus and the array of delicious snacks that accompany them, each offering a unique glimpse into the country’s culinary heritage.

Ingredients and Preparation

• Perkelt is more than just a meal; it is a celebration of the rustic, hearty flavors that define Hungarian cooking. The dish typically features tender meat that is slowly simmered to perfection in a sauce made from onions, paprika, and a variety of other spices that contribute to its depth. The use of sweet Hungarian paprika is particularly essential, as it imparts a distinctive flavor that is both warm and slightly smoky, setting Perkelt apart from other stews around the world.

  
  

  As you embark on making this iconic dish, you will find that the original recipe is straightforward yet allows for personal touches that can enhance the overall experience. The process begins with sautéing onions until they are golden and fragrant, followed by the addition of the meat, which is browned to seal in the juices. The key to a successful Perkelt lies in the careful layering of flavors, so take your time to incorporate the spices and let them meld together with the meat and onions.

  
  

  To help you recreate this beloved dish at home, here is a more detailed recipe that you will surely like!

  
  

Ingredients:

- 2 lbs of beef, pork, or chicken, cut into cubes

- 2 large onions, finely chopped

- 3 tablespoons of sweet Hungarian paprika

- 2 cloves of garlic, minced

- 1 bell pepper, diced

- 2 tomatoes, chopped (or one can of diced tomatoes)

- 1-2 cups of beef or chicken broth

- Salt and pepper to taste

- 2 tablespoons of vegetable oil or lard

- Optional: caraway seeds, bay leaves, or a splash of white wine for added flavor

Instructions:

1. **Sauté the Onions**: In a large pot or Dutch oven, heat the vegetable oil or lard over medium heat. Add the chopped onions and cook until they become translucent and start to turn golden brown, stirring occasionally to prevent burning.

2. **Add the Meat**: Once the onions are ready, add the cubed meat to the pot. Brown the meat on all sides, which should take about 5-7 minutes. This step is crucial as it helps develop the flavors.

3. **Incorporate Spices**: Lower the heat and sprinkle the sweet paprika over the meat and onions. Stir well to coat the meat evenly with the paprika, allowing it to cook for about 1-2 minutes. Be careful not to burn the paprika, as it can become bitter.

4. **Combine Remaining Ingredients**: Add the minced garlic, diced bell pepper, and chopped tomatoes to the pot. Stir everything together, then pour in enough broth to cover the meat. Season with salt, pepper, and any optional spices you desire.

5. **Simmer the Stew**: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1.5 to 2 hours, or until the meat is tender and the flavors have melded beautifully. Stir occasionally and check if more liquid is needed, adding additional broth or water as necessary.

6. **Serve and Enjoy**: Once the Perkelt is ready, serve it hot, ideally with traditional sides such as dumplings, egg noodles, or crusty bread to soak up the delicious sauce.

Conclusion

• This dish is not only a feast for the senses but also a wonderful way to connect with the rich culinary traditions of Hungary. Whether you are enjoying it with family or sharing it with friends, Perkelt is bound to create lasting memories, much like the enchanting experiences found throughout Hungary itself.

Ingredients: 1 deep medium pot, 4 servings, 100 min.

For Perkelt:

• 1 Tablespoon of oil

• 1 and a 1/2 large onions / finely chopped

• 120 g of smoked bacon or ordinary / cut into cubes

• 950 g of young beef / cut into cubes

• 1 green bell pepper / diced

• 1/2 red bell pepper /diced

• 1/2 teaspoon cumin

• 1 teaspoon of marjoram

• 4 cloves of garlic

• 2 medium diced tomatoes

• 1 Tablespoons of tomato concentrate

• 1/2 teaspoon thyme /it is not mandatory

• 1/2 teaspoon ground hot pepper or 1/2 green hot pepper / it is not mandatory

• 4 teaspoons of ground sweet pepper

• 1 teaspoon of salt

• 1 teaspoon of pepper

• 1 teaspoon of Vegeta dry spice

• 2 bay leaves

Mashed Potatoes:

• 4 large potatoes/ diced

• water for cooking

• a little salt

Original Hungarian Perkelt Recipe

Preparation:

1. Prepare all ingredients as outlined above.

2. In a medium-sized pot, fry the bacon with minimal oil over medium heat until it becomes translucent. Add the chopped onion, mix well, cover the pot, and stir occasionally. Let it simmer for approximately 10 minutes. Then, add the chopped pepper and simmer for an additional 3 minutes. Immediately after, incorporate the sliced meat, ensuring the ingredients are well mixed. Cover the pot and stir every 10–15 minutes. Allow the meat to stew until it releases its juices. Once the liquid is at the desired level, add the chopped tomatoes, cumin, marjoram, pepper, salt, Vegeta dry seasoning, both sweet and hot ground paprika, bay leaf, and thyme. Mix thoroughly, cover the pot, and simmer for another 30 minutes. After this period, partially uncover the pot to allow the dish to thicken, cooking for an additional 60–70 minutes. Remember to stir every 15 minutes. Maintain a moderate heat throughout the process.

3. This Hungarian Perkelt is typically served with mashed potatoes, though polenta is also an option. For polenta preparation, refer to the recipe here. If the dish appears too thick, add 100 ml of water and cook for an additional 15 minutes.

Mashed Potatoes:

1. Peel the potatoes and cut them into cubes. Place them in a small, deep pot, cover with cold water, and add a pinch of salt. Cook for approximately 23 minutes. Once cooked, turn off the heat and strain the potatoes. Return them to the same pot and add another pinch of salt. Mash the boiled potatoes thoroughly using a large fork. Serve the potatoes alongside Perkelt in deep plates. This dish pairs excellently with red wine.

Buon appetito!

NOTE:

• Keep the remaining perkelt covered in the fridge for up to 3-4 days.

• Heat in the microwave or in a pan.

  
  

Original Hungarian Perkelt Recipe

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