Pörkölt
Pörkölt is a dish of the Hungarian cuisine, consisting of meat cubes in a spicy sauce. What is known around the world as " Hungarian goulash " is a pörkölt or paprikás in Hungary . Pörkölt does not contain sour cream and is called paprikás when sour cream is added.
History and origin of the word
Hungarian cattle herders have cooked diced meat with onions and spices in sauce for at least 300 to 500 years. At that time, however, the dish could not have been called pörkölt or paprikás , as paprika only became known in Hungary in the 1820s. From then on, paprika became extremely popular and replaced black pepper and ginger from everyday Hungarian cuisine. Black pepper used to be used not only for seasoning, but also as a preservative. Raw meat was rubbed with it to keep it fresh longer; the pepper was used with salt, with sugar or alone. Hungarians experimented with the new spice by rubbing paprika on the raw meat as a preservative. When roasted, the paprized raw meat got a brown, crust-like surface with a pleasantly different taste, which is described as “slightly burn” with the Hungarian verb pörköl . That is why the new dish was called pörkölt : fried meat with fat and onions.
In the middle of the 19th century, the new dish Pörkölt became just as popular as chicken, veal or pork, which were now also prepared in a similar way with paprika. Because visitors from Austria, Bohemia, Poland and Switzerland were treated as guests of honor, the Hungarians entertained them with their festive dishes, Pörkölt or Paprikás. These dishes found their way into cookbooks and restaurants in these neighboring countries.
Differentiation Gulyás - Pörkölt - Paprikás
With the exception of Hungary, Pörkölt is known all over the world as goulash or goulash soup . The difference between goulash and Pörkölt is firstly in the amount of liquid that is added to the meat and secondly whether it contains potatoes and pasta. In real Hungarian Pörkölt or Paprikás there are no other ingredients except meat ( beef , pork , veal or chicken ), paprika, onions, typical herbs and spices, and pork lard for searing .
Gulyás
Meat for the traditional gulyás was dried in the sun by the nomads: beef from the rib or shoulder. Experts insist that goulash should never include mutton, pork or sour cream.
Pörkölt
For pörkölt , meat cut into larger pieces is used than for goulash, the dish also has a stronger onion flavor. Veal, beef, mutton, game and also goose, duck or pork can be used.
Peppers
The paprikás belongs always sweet or sour cream, sometimes thickened with flour. The most popular variant is made from veal or chicken, otherwise also from lamb, duck or fish. Here, too, the lumps of meat are larger than with gulyás , and the sauce is so thick that it sticks to the pieces.
Preparation and variations
Typical spices are sweet peppers , caraway seeds , garlic , salt and tomatoes or tomato paste . According to Franz Maier-Bruck , Pörkölt calculates about half the weight of onions as meat.
Schweinspörkölt
Onion cubes are fried until golden brown with smoked bacon, extinguished with a little water, paprika and seasoned, meat cubes from the pork shoulder are added and steamed soft in their own juice, finally tomato paste is added. At the end the juice should be reduced so that the sauce is not too thick. Side dishes: dumplings or boiled potatoes.
Hirschpörkölt
from the shoulder of venison , is prepared like pork pork oil.
Veal spörkölt
Borjúpörkölt means braised veal in German , it is prepared from veal (from the shoulder or from the neck), partly with diced green bacon and / or green peppers , otherwise like pork pork oil. Side dishes: Csipetke (Zupfnockerl), Nockerl or Tarhonya .
Pörkölthuhn
A chicken is quartered and otherwise processed as with Schweinspörkölt, the side dishes are dumplings or tarhonya.
Fischpörkölt
For fish pörkölt, a Pörkölt sauce is first prepared from finely chopped onions, fat, paprika powder, tomato paste, salt and garlic, and fillets of any kind of fish as well as raw potato wedges are softened.
Paprikás Burgonya
Paprikás Burgonya called in German as much as paprika potatoes and Paprikás- typically topped with sour cream: diced onions and garlic in lard fry paprizieren, fill with water or broth cubes of cooked, peeled potatoes, and dice add tomatoes and green peppers and cook . As an exception, black pepper goes with the typical spices. Modification by adding Debrecziner or other smoked sausages.
Paprikás Csirke
Paprikás Csirke is in German pepper chicken . For this purpose, a chicken is cut up and seared in lard until golden brown, then cooked soft in chicken broth with the spices. Degrease the broth, thicken with flour and refine with cream.
Individual evidence
- ^ A b c d Alan Davidson: The Oxford Companion to Food . Oxford University Press, 2014, ISBN 978-0-19-967733-7 , pp. 358 ( google.de [accessed April 14, 2019]).
- ↑ a b c d e f Joseph Wechsberg: The kitchen in the Viennese Empire . Ed .: TIME_LIFE BOOKS, Time Inc. Rowohlt, Reinbek bei Hamburg 1979, ISBN 3-499-16435-3 , p. 80-84, 90, 98 .
- ↑ a b c d e f Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, 1975, p. 193, 280, 300, 345, 369 .
