Goose Leg Pörkölt
Pörkölt is one of the most well-known and beloved dishes in Hungarian cuisine, present on family tables for generations. The goose leg version is perfect for special occasions, as the rich, juicy meat harmonizes wonderfully with the spicy pörkölt base. This dish evokes the flavors of the Hungarian countryside and is an excellent choice for festive or Sunday lunches.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the goose legs and pat them dry. Salt both sides and set aside to rest.
2
Finely chop the onions, crush the garlic, and dice the bell pepper and tomatoes into small cubes.
3
In a large pot or Dutch oven, heat the lard or oil over medium heat. Sauté the onions until translucent.
4
Add the crushed garlic, diced bell pepper, and tomatoes. Sauté for a few minutes until softened.
5
Remove the pot from the heat and stir in the Hungarian sweet paprika. Mix quickly to prevent burning.
6
Return the pot to the heat and place the goose legs inside. Turn them in the spiced base to coat well.
7
Pour in enough water to cover the legs, then season with salt and pepper to taste. Simmer over low heat, covered, for 1.5-2 hours, or until the meat is very tender.
8
Once the meat is cooked, remove the lid and continue to cook until the sauce has thickened to your liking.
9
Serve the pörkölt with fresh bread or boiled potatoes, and offer a side of pickles.
