Hungarian perkelt (pörkölt) often referred to here as Hungarian goulash is a well-known Hungarian dish that I tasted for the first time in Budapest. The traditional side dish of tarragon or gnocchi goes great with perkelt, but you can prepare it with rice, bread or pasta. Perkelt includes tomatoes and paprika, and of course Hungarian ground paprika must not be missing as a spice. Perkelt is good to baste with stock, some recipes also mention red wine. In case of emergency, you can also get by with water.
INGREDIENTS
3 tablespoons lard or oils
500 g of onion
1 kg of beef (e.g. beef)
70 g of puree
1 teaspoon cumin
4 tablespoons of ground paprika
1 teaspoon of hot pepper
stock/water for basting
2 peeled tomatoes
1 bay leaf
2-3 peppers
4 cloves of garlic
2 tablespoons of marjoram
freshly ground pepper
salt
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