Pörkölt (multicooker-pressure cooker Brand 6051)

[FRYING 20 minutes]

Pörkölt (multicooker-pressure cooker Brand 6051)

Category: Meat dishes

Kitchen: Hungarian

Ingredients
Beef (pulp)	600 gr.
Bulb onions	2 pcs.
Garlic	2-3 teeth
Green bell pepper	1 PC.
Tomato (large fleshy)	1 PC.
Ground sweet paprika	2 tsp
Fat (replaced with olive oil)	30 gr. (1.5 tbsp. L.)
Salt	taste
Parsley	to serve

Cooking method

• Pörkölt (Hungarian pörkölt) is one of the ways to prepare a stew in Hungarian cuisine. The meat separated from the bones (beef, pork, lamb, chicken) is fried and then stewed for an hour in a sauce with sweet paprika, fried onions and bacon, sometimes with garlic and green pepper.
• Well, let's not deviate from tradition. Let's just speed up the process.
• Prepare food.
• Wash the beef, dry and cut into pieces with a side of 1.5 cm.
• Peel the onion and garlic. Cut the onion into large cubes. Chop the garlic coarsely with a knife.
• Remove the skin from the tomato and chop randomly.
• Peel the bell peppers and cut into cubes with a side of 1-1.5 cm.
• If fat is used, then finely chop it into cubes.
• Pour olive oil (or chopped bacon) into the bowl of the pressure cooker. Enable mode FRYING 20 minutes... Heat a bowl of butter (or bacon) for 2-3 minutes.
• Place onion and garlic in a bowl. Fry until the onions are transparent - about 4-5 minutes.
• Add paprika to the onion. Stir until the onion turns orange.
• 
• Add meat to the onion. Season with salt and fry for 10-15 minutes until well done.
• 
• 5 minutes before the end of the Frying mode, add a chopped tomato to the meat. Simmer until the tomato juices.
• 
• Add bell pepper to the bowl. Pour in 100 ml of water. Try the "sauce" with salt and add salt if necessary.
• 
• Bring the purkelt to readiness on mode MEAT 15 minutes.
• Sprinkle with chopped parsley when serving.
• Traditionally, perkölt is served with potatoes or Hungarian pasta - Tarhonya.
• We just ate with feathers.
• 
• Bon Appetit!

The dish is designed for

4 servings

[Ksyunya]

I see the bread maker does not know Hungarian

Ksyunya, it turned out very beautifully and so at home

[Mannyash]

Yeah, Mannyash, and did not understand in German

[Ksyunya]

Ksyunya, it turned out very beautifully and so at home

Thank you, Mannyash, great!

How I love cooking meat in pressure cookers. Any sinewy meat turns to fluff. So today, the beef was not ah, what. But in the end, the yummy turned out to be soft.

Wow, how appetizing it looks, but how tasty is it with or without lard? And what should be raw or smoked bacon, or just salted lard, too? Any thoughts?
I'm still here without supper, I'll choke on saliva right now

[Liza]

Liza, thank you very much!
Fat can be soggy. Or maybe salted bacon. But then do not overdo it with salt, of course, depending on its salinity. But smoked? I think you can use it too. Anyone who loves frying in lard in soups or cracklings, so any lard will do. Taste.
I don't use fat at all. I fry in olive oil.

Ksyusha, everything looks very appetizing! And I'm sure it's delicious! Well, and how it is served! How done! Excellent as always! Thank you!

for pörkölt!

[Anyuta, Olga]

Anyuta, Olga, thank you very much!

And I do not have a mode of meat in a slow cooker, there is to cook, stew, fry, steam, bake, rice, porridge. Which of these should I use instead of the meat regimen? And whether to increase the time at the same time?

[Yulia]

Yulia, please specify your multicooker model.

Phillips HD 3077

[Yulia]

Yeah thanks Yulia... Then fry on the Fry (Fry) and bring to readiness for Braising (Stew). The Stew time will need to be increased (I think from 30 minutes to 1 hour depending on the firmness of the beef). If liquid evaporates in your multicooker during the extinguishing process, then the amount of water must be increased too. Focus on the availability of gravy to taste, so you can pour a delicious gravy on the side dish. And everything should work out.

Thank you

Good luck! I hope you will like it!

[pörkölt]

This is basically how I cook meat, but I didn't know what was called pörkölt
Ksyusha, thanks

[Olga]

Olga, I think that many do not know that for years they have been preparing national dishes of various countries. I love this kind of meat too. And only quite recently I myself learned how this dish is called correctly, having met the description in the book "Hungarian Cuisine". In the bookstore, I looked through the book, came across an interesting title, remembered it and read it at home on the Internet, in particular on Wikipedia, and realized that I was preparing it with an enviable frequency.

Sister