The Secret is in the Sauté: 2 Key Ingredients That Turn Simple Beef Into Authentic Hungarian Pörkölt

It’s likely we all have that specific set of recipes that come in handy every time we’re about to make something for dinner. However, repeating those again and again doesn’t seem like a good option, so it’s time to explore other cuisines’ meat dishes.

One of the best meals you can find in the Hungarian cuisine is the famous pörkölt, which is similar to an even more famous goulash, but still tastes different. Consider giving it a try and then decide which option you’d opt for more.

Here’s what you need: 800 g of meat, 2–3 onions, a small piece of hot pepper, 1/3 cup of white dry wine, 1 clove of garlic, 1–2 tbsp of lard (or smoked brisket), 2 tbsp of smoked paprika, 1 tbsp of tomato paste, 2 fresh tomatoes, 1 bell pepper, 1 tsp of marjoram, salt and black pepper to taste.

Cut the meat into cubes and quickly roast it in lard until golden brown, then add finely chopped onion, tomato paste, and hot peppers.

Simmer everything in its own juices for about an hour, then add garlic, paprika, and pour in the wine. Bring the dish to a boil, add marjoram, and let it simmer over low heat until tender.

At the end, add the bell peppers, season with salt, and cook until done; it turns out to be a thick, rich sauce that pairs perfectly with any side dish.