Meat Stew

Puszta Pörkölt

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Equal parts of beef, veal and pork
  • 2 or 3 onions
  • 2 or 3 potatoes, lard or fat, salt and 1 teaspoon of paprika.


Slice the onions and cook till a golden brown in hot lard or fat. Then add the meat, cut in inch lengths, season with salt and paprika. When the meat begins to brown, cover with hot water and simmer gently for 1½ hours. Twenty minutes or so before serving add the potatoes, cut in small cubes, and serve as soon as these are cooked.