Perkelt is a traditional Hungarian dish, which is prepared with different types of meat, most often with beef.
It's similar to goulash, served with potato gnocchi topped with sour cream, and if you serve cream instead of sour cream, you won't go wrong.
If you don't like potato gnocchi, perkelt can be served with any pasta of your choice.
Perkelt, ingredients:
- 1 kg of beef shoulder meat
- 3 onions
- 3 tablespoons of oil
- 3 cloves of garlic
- 2 carrots
- 1 parsley root
- 500 ml of red wine
- 1 teaspoon sweet paprika paprika
- 1 teaspoon of crushed hot pepper
- 1 teaspoon of smoked paprika
- salt, pepper to taste
- 1 tablespoon of dry spice
Perkelt, method of preparation:
- Cut the meat into slightly larger cubes.
- Finely chop the onion and fry it, add the meat to the onion and mash a little.
- Clean the carrot and parsley and chop them into larger pieces, then add salt, pepper, dry spices, hot sweet and smoked paprika to the meat.
- Stir, pour 1,5 l of water and simmer for 70 minutes.
- Then add red wine, and if necessary add salt and simmer for another 20 minutes.
- Serve with gnocchi or pasta.
- Pleasant.
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