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Hungarian Beef "Goulash":
Pörkölt

What's The Big Idea?

While Hungary's most famous dish may be "goulash", there is some confusion internationally as to what actually constitutes a "goulash". Real Hungarian Marha Gulyas traces its roots back to the nomadic Magyar people, and was a one-pot soup-like dish, to which cubes of dried meat were added. The recipe below is therefore what the the world outside Hungary thinks of as "goulash"; a richer, thicker stew. Both are great - nothing wrong with either of them - we just thought we'd try to clear up the confusion!

Shopping List

Here's the list of what you need:

  • 1oz lard, or 2 tablespoons olive oil and 2 tablespoons butter
  • 3 medium onions, chopped
  • 1½lb stewing beef, cut into 1 inch cubes
  • 4 medium potatoes, thickly sliced
  • 8fl.oz beef stock
  • 8fl.oz sour cream
  • 2 tablespoons tomato purée
  • Salt and freshly ground black pepper
  • 3 tablespoons paprika
  • 2 bay leaves

What To Do

  • Heat the lard (or oil and butter) in a large saucepan, flame-proof casserole or wok
  • Add the onions and meat and fry until the beef is browned on all sides and the onion is softened
  • Add all the remaining ingredients and stir well
  • Bring to the boil, then reduce the heat to very low, cover and simmer for 1½ - 2 hours, stirring occasionally
  • Season to taste, and serve with noodles or fresh bread

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