In Hungary it is called Pörkölt, in Austria it is known as Erdäpfelgulasch.
This popular and well-known dish can be prepared with pork, lamb, beef or poultry. 
Its origin may go back to the Puszta where herdsmen would put the ingredients in a kettle over an
open fire, shake it now and then and add some liquid.   After a few hours the stewed dish
would be ready to enjoy.


Wash the meat and cut into 3-4 cm cubes. Heat fat/oil in a large pot and sauté onions until translucent.  Lightly brown the meat.  Stir in the flour and paprika and pour in the wine and water to barely cover the meat.  Add 1 peeled large potato which has been cut into small cubes--it should fall apart during cooking and turn the liquid into a creamy consistency (instead of the potato, 1-2 tbsp. instant potatoes can be used).  Add the chopped peppers and cook 1 hour.  Then add the tomato paste, salt, pepper and the potatoes cut into large pieces.  Add a bit of water if needed.  Simmer one more hour.  Add peperoni and serve hot. 



Translated by Rose Vetter

1 kg
pork butt
¼ l
red wine
onions, chopped
100 g
tomato paste
red or yellow peppers, diced
4 tbsp
1 tbsp
1 kg
mealy potatoes
100 g
goose fat or oil
salt and pepper





Summer in the Pußta (Puszta)


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