This Authentic Pörkölt is What Most People Call “Goulash”
Everybody has heard of goulash, right? You know — that hearty meat stew with a thick, rich gravy spiced with paprika and caraway seeds. And a flavor that goes on until next week.
Well, guess what? That stew is actually called pörkölt (pronounced pur-kult). Goulash (gulyás), although made from similar ingredients, is a soup. No thick gravy in sight. But the flavors of the two are similar.
You can use almost any meat to make pörkölt. In Hungary, pork or veal often star in this dish. In the US, beef tends to be what cooks reach for most often. Its flavor becomes delectable when braised in a long-cooking dish like this.
You can make pörkölt ahead, and reheat just before serving. Dish it up with a side of Homemade Spätzle, and you’ll be the most popular cook in the neighborhood.