Cookalong: Hungarian beef pörkölt

[Anonymous No.19092668]

In my last thread making lentils I said I would cook this dish sometime in the week. Here we go.
This dish is often mistakenly called "goulash" in English speaking countries but goulash is really a soup made from the base dish that I will cook today, with vegetables and potatoes and a large quantity of water added to this simple stew base.
It is a base dish for many Hungarian recipes and beef can be substituted for any meat or even beans, and more decadent dishes like chicken paprikash are essentially based on it with heavy cream added during the cooking process.
I will serve it with a side of seasoned roasted potatoes, but it is typically served with buttered egg noodles.

[Anonymous No.19092688]

Now I sweat my finely diced onion for about 15 minutes, adding cold water to the pot if they start to brown. This is done to break the onion down into a paste like consistency which makes a nice gravy/sauce

[Anonymous No.19092702]

I am roasting the pepper in the oven until the skin blisters, then I will peel the skin off, chop it and reserve for later. I don't know if this step is really necessary but it's how my mother always prepares the dish and she learnt it from her grandmother

[Anonymous No.19092706]

>>19092668
>>19092688
>>19092702
no
make sausages

[Anonymous No.19092708]

>>19092706
Anon I used to be a butcher and my main job was sausage making :'(
I had a mincer in my previous apartment but had to get rid of it when I moved

[Anonymous No.19092723]

My peppers smell delicious. I'll let them cool for a minute then peel and chop them

[Anonymous No.19092733]

Mönįtoring thrėæd comrade

[Anonymous No.19092738]

My onions have cooked down to a nice mushy consistency. I remove them from the heat, add 1tsp of good quality sweet paprika and 1tsp quality hot paprika. DO NOT USE GENERIC STORE BRAND PAPRIKA, IT DOESNT TASTE LIKE ANYTHING

[Anonymous No.19092741]

I stir my beef into the mixture and put the pot back onto the hob. I will brown the beef before moving on

[Anonymous No.19092747]

>>19092668
Hey OP this is seriously relevant to my interests.
1. Any opinion on pic relcipe?
2. What kind of paprika you using? I have to order online.

[Anonymous No.19092749]

>>19092688
>finely diced
those are diced to an average size at best and are pretty inconsistent, come on anon, you can do better than that

[Anonymous No.19092752]

>>19092747
2/2

[Anonymous No.19092755]

>>19092747
That's more or less the recipe I'm using which is a mix of a Hungarian cookbook recipe and what my mother would usually do. The only difference is that my mother thinks that adding tomato or tomato paste is sacrilege! She insists the gravy should consist only of paprika, diced roasted pepper and onion and garlic

[Anonymous No.19092764]

I add 1/4 cup of water and simmer the beef until it become a bit tender, when I will add the rest of my ingredients. Alternatively you can just throw everything else into the pot at this point and cover it with water, I don't really believe there's much of a difference but I'll do it this way anyways

[Anonymous No.19092766]

>>19092749
It doesn't make a huge difference because by the end of this, the onion will be completely unrecognisable as such. It's going to stew into a thick gravy

[Anonymous No.19092771]

>>19092747
>What kind of paprika you using? I have to order online.
I'm using Spanish paprika but Hungarian is preferable. You can adjust the flavour of the dish according to your choice of paprika; my mother prefers to use a lot of smoked paprika and some sweet, but I like using a bit of hot paprika because the flavour really comes through at the end

[Anonymous No.19092782]

>>19092708
>my main job was sausage making :'(

[Anonymous No.19092788]

>>19092747
Rather use pork fat for frying and don't use red wine.
Just beef, onions, tomato paste, garlic, paprika powder or paste, beef or veal fond, caraway, bay leaves, marjoram or savory and maybe lemon zests i the end.

[Anonymous No.19092796]

I add my garlic, chopped roast pepper and about half a can of tomato paste. A very traditional porkolt doesn't use tomato at all but it's a very nice flavour

[Anonymous No.19092801]

Now I add another 1/4 cup of water, mix everything together and I'm going to bring it to a nice summer and then let it sit and stew for a good while. I'll start the potatoes in a bit

[Anonymous No.19092863]

Now I have 1/2 a can of condensed tomato paste leftover. What should I do with it tomorrow or the day after?

[Anonymous No.19092876]

Stewing away, you can see the liquid has reduced quite a bit but it's not finished yet

[Anonymous No.19092878]

In the meantime, I'm going to prepare the side dish. I will parboil these spuds , cool them and they toss them in some olive oil and seasonings and throw them in the oven

[Anonymous No.19092882]

>>19092878

[Anonymous No.19092928]

I season the spuds with olive oil, fresh lemon juice, salt, pepper, garlic powder, paprika and dried parsley

[Anonymous No.19092953]

Current state of the porkolt: while I was preparing the potatoes the stew almost completely reduced its liquids, I added a bit of water to reconstitute the gravy. The meat is tender enough to serve but I'll continue stewing on a low simmer while the potatoes roast

[Anonymous No.19092975]

grim

[Anonymous No.19092980]

Although I'm serving it with roasted potatoes, there is a large amount of ways that this dish can be served as it's really a base dish of other recipes that is just as delicious as eating it on its own. You can add uncooked rice and water at this stage to make a sort of risotto/jambalaya; cook macaroni or shell pasta, add it to the porkolt and bake it in the oven, or pour the mix into an oven tray, cover it with mashed potatoes and make a sort of shepherds pie.
The most common variation however is the goulash; at the stage, you would add chopped parsnips, carrot and celery and then cubed potatoes and about 6 cups of water to make a rich soup from the porkolt base.

[Anonymous No.19092988]

>>19092668
Brady dude demands that you make prok chops and applesause, see!

[Anonymous No.19093009]

>>19092975
Trill them Rs with the best of them, the hardest part is on stage in front of tons of people who'd rather throw rotten tomatos at you.

[Anonymous No.19093054]

Finished and played

[Anonymous No.19093110]

>>19093054
Proppa sloppa, well served!

[Anonymous No.19093122]

>>19093054
That looks way too scripted, like from some martha stewart whatever it calls it.

[Anonymous No.19093133]

>>19093054
Nice, I like to keep the lid on for the entire time except for the last 10-15 minutes when I stir the stew and the onions and carrots make a thicker sauce. Get rid of the celery and cook some nokedli. That's a porkolt, yours is a stew

[Anonymous No.19093183]

>>19093122
oh shut up you tedious little nonce

[Anonymous No.19093196]

>>19093054
Nice, would love to eat. One question: Is it common to use stock instead of water?

[Anonymous No.19093232]

>>19093196
I don't see why you couldn't. Any recipe I've used including my mother's family recipe just uses small amounts of water.

[Anonymous No.19093386]

>>19092878

how long do you put the potatoes in the oven and what temp ?

[Anonymous No.19093391]

>>19093054
nice thread hungarybro
rate my viennese saftgulasch, quite similar to pörkölt I heard

[Anonymous No.19093399]

>>19093386
'bout tree fiddy

[Anonymous No.19093427]

>>19093386
Parboil for 3 mins, bake for about 30 mins at 200C. Turn them halfway through the baking time. Or else cook them longer if you want a crispier exterior

[Anonymous No.19093443]

>>19093133
How long is your cook time? I did this in 1.5 hours but 2 is preferable IMO. And I always make it like a stew because that's how my mom makes it! I don't think I've tried a proper "dry stewed" porkolt before.

[Anonymous No.19093535]

>>19092668
>beef
>pörk
well which is it?

[Anonymous No.19093575]

>>19093391
>hungarybro
Looks more like Spanishbro to me

>rate my viennese saftgulasch
Not OP but looks good, maybe still a bit too watery.
Spaetzle is not the most authentic side but I like them too for Gulasch.

[Anonymous No.19093631]

>>19092668

Based Mercadona enjoyer

[Anonymous No.19093642]

>>19093575
>Spaetzle is not the most authentic side but I like them too for Gulasch.
The whole point is to make a huge batch of goulash and eat it for days with different side dishes.

[EternalLoveandKisses No.19093770]

>>19092668
This anon gets it and I will stop thinking of how nice it is to hug and kiss girls as I enjoy it.

[Anonymous No.19093791]

>>19093535
költ

[Anonymous No.19093812]

>>19093054
Excellent result. Would eat.
T: Your Finnish Cousin.

[Anonymous No.19095676]

>>19093054
good job anon

[Anonymous No.19095796]

>cooking food on the cooking board
What the fuck is wrong with you