Mutton Stew
Mutton Stew, or Pörkölt Birkahússal, is one of the best-known dishes of Hungarian cuisine, prepared for centuries at family gatherings and festive tables. This dish combines the technique of slow cooking and traditional seasoning to make the meat tender and flavorful. The distinctive taste of mutton harmonizes perfectly with the rich flavors of the stew base. This dish reflects not only the gastronomic traditions of rural Hungary, but also the warm atmosphere of shared meals and family gatherings.
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Ingredients for this recipe
Servings: 4
1
kg
Mutton (cut into cubes)
2
Onions
3
cloves
Garlic
2
tbsp
Hungarian Sweet Paprika
1
tsp
Ground Caraway Seeds
2
Bay Leaves
200
g
Tomatoes (fresh or canned)
1
Bell Pepper
3
tbsp
Sunflower Oil or Lard
1
tsp
Salt
0.5
tsp
Black Pepper
300
ml
Water
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Preparation Steps
1
Finely chop the onions and crush the garlic. Dice the bell pepper and tomatoes.
2
In a large pot, heat the oil or lard over medium heat. Sauté the onions until golden brown.
3
Stir in the Hungarian sweet paprika quickly, then add a splash of water to prevent it from burning.
4
Add the mutton and sear for a few minutes until lightly browned. Season with salt, pepper, ground caraway seeds, and bay leaves.
5
Add the diced tomatoes and bell pepper. Pour in enough water to partially cover the meat. Stir well and bring to a boil.
6
Reduce the heat to low, cover the pot, and simmer for 1.5-2 hours, or until the mutton is completely tender.
7
Serve hot with fresh bread or dumplings (nokedli), and offer a side of pickled cucumbers (kovászos uborka).
