The fantastic Hungarian dish Perkelt has always blown me away. I believe that anyone who has been to Hungary will always remember their good menus and delicious snacks. This is the original recipe of their famous dish, you will surely like it! Follow recipe.
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 Tablespoon 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
Preparation:
Prepare all the ingredients as described above.
Put the bacon in a deep medium pot and fry it with very little oil on medium to moderate heat. Fry until the bacon becomes transparent, then add the chopped onion and mix everything together, cover the pot and stir occasionally, simmer the ingredients for about 10 minutes. After that, add the chopped pepper and simmer for about 3 minutes, immediately after that add the sliced meat, mix the ingredients well, cover the pot and stir occasionally every 10–15 minutes. Leave the meat to stew until it releases water. When the water has reached the level, add chopped tomatoes, cumin, marjoram, pepper, salt, Vegeta dry seasoning, ground paprika (sweet and hot), bay leaf, thyme, mix it all well and cover the pot and simmer again for about 30 minutes. After the specified time, half-open the pot because the soft dish must thicken and cook for the next 60–70 minutes. Do not forget to stir the dish every 15 minutes! Cook on slightly moderate heat!
This Hungarian Perkelt is usually served with mashed potatoes, but you can also use polenta. For polenta, see the recipe preparation recipe here. If it seems too thick, add a l00 ml of water and cook for another 15 minutes.
Mashed Potatoes:
Peel the potatoes and cut them into cubes, put them in a small, deep pot, cover them with cold water and add a pinch of salt. Cook for about 23 minutes. After that, turn off the fire and strain. Return the potatoes to the same bowl and add a pinch of salt. Then mash the boiled potatoes well with a large fork. Serve half potatoes and half Perkelt in deep plates. Red wine goes fantastically with this dish. Buon appetito!
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