Name: Veal Pörkölt (Borjúpörkölt)
Yield: 4 to 6 servings
Cuisine: Hungary
Ingredients: 1 large onion, minced; 1 heaping tablespoon paprika; 1 medium-sized very ripe tomato, or 2 drained canned Italian tomatoes; 2 tablespoons lard (amount depends on fattiness of meat); 1 green pepper, cored and diced; 2 pounds young veal, cut from the leg or leaner part of the breast and shoulder; 1 garlic clove, chopped and mashed (optional); 1 scant teaspoon salt

Preparation info

4 to 6
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

2 pounds young veal, cut from the leg or leaner part of the breast and shoulder
2 tablespoons lard (amount depends

Method

Cut the veal into 1-inch dice.
Melt the lard in a heavy stewing casserole or Dutch oven and fry onion till it is light brown.
Remove from heat and mix in paprika, garlic (if used), salt and veal. Cover, and start cooking over very low heat.
The simp