Beef Pörkölt in red wine
rating
ingredients
Serves 4
800 g knuckle of beef
1 green or light yellow Hungarian pepper
1 small beef tomato
2 red onions
1 tbsp mild red paprika powder
200 ml good dry red wine
2–3 tbsp sunflower oil
salt
ground pepper
Per portion: 1669 kJ / 398 kcal / protein 42g / fat 20g / carbohydrate 5g
preparation
1. Stew the finely-chopped onions in oil until they are clear, dust them with paprika powder, then immediately add the small cubes of meat and cook at a medium heat (to stop the onions burning) while constantly stirring. Reduce the heat, then add salt and pepper and braise the mixture in its own juices.
2. If the juice boils away, add some red wine.
3. Once the meat is almost cooked, add the seeded peppers (cut in strips) and the peeled, chopped tomato. The pörkölt juice should now be very creamy.
Goes excellently with dumplings, egg barley or boiled potatoes, Hungarian cucumber salad, and the same red wine used in the cooking.
