The world calls it goulash, but in Hungary this is called pörkölt. What the Hungarians call gulyás [goulash] is actually a rich paprika laden beef soup. According to the dictionary “pörkölt” means roasted, which could imply roasting in the oven. That would be inaccurate. Roasting in a cauldron over a fire or roasting on top of the stove would be more precise. In Hungarian the word “pörkölt” actually means drying, through heat-exposure, in other words stewed. Krumplis Pörkölt therefore is the Hungarian version of a stew.
So what is the difference between Pörkölt and Goulash? Both are paprika based but one is a soup, not a stew, made from meat, potatoes and carrots. Pörkölt, on the other hand, is a rich stew that can be made with different kinds of meat. And, if you add sour cream to Pörkölt, it is called Paprikás. These seemingly identical stew dishes are made from the same base, fat, onions, and paprika, we call “goulash base.” They all originated from Hungary, but are eaten throughout Central Europe.
Paprika Stew with Potatoes
200 g lean pork tenderloin, cubed
3 Tbsp oil
1/2 medium onion, diced
1 Hungarian or 1/2 yellow bell pepper, sliced
1 tomato chopped
1 1/2 Tbsp Hungarian sweet paprika
homemade meat stock or water as needed
salt and pepper to taste
3 potatoes, sliced into wedges
14% sour cream for serving, optional
• Dice the onions.
• Heat the oil in a non stick sauté pan.
• Add the chopped onions and sauté until translucent.
• Add the cubed pork and brown it lightly and turn to sear every side.
• Add the green pepper and the tomato.
• Stir in the paprika and salt it lightly. Keep in mind the stock will be salty already.
• Add stock or water to cover half way up the meat.
• Bring to slow, steady simmer, cover with lid and cook until almost tender.
• Meanwhile peel the potatoes, wash, and slice them into wedges.
• Add the potatoes to the pan and a little bit of stock or water to barely cover the potatoes.
• Bring it to a slow simmer and cover.
• Cook until the potatoes are tender.
• Adjust the salt and add pepper to taste.
• When the potatoes are fully cooked remove from heat and let it rest for a few minutes before serving.
• Serve with 14% sour cream on the side.
