George Lang

Veal Pörkölt

Borjúpörkölt

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
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

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