Prepare recipes for homemade perkelt or a quick and easy meal suitable for any occasion. Get inspired!

Are you a stew maniac? If your answer is yes, then you will love perkelt recipes and keep coming back to them.

Puffed up with lots of meat, this luxurious delicacy is similar to our favorite classic, only without as much liquid.

Do not hesitate to start preparing one of our recipes and surprise your loved ones with a wonderful treat.

Meat lovers in particular will have a great time, and from now on the door will not be open for visitors.

Classic perkelt

This popular Hungarian dish is one of the most well-known delicacies that one can prepare with gusto. The cornerstone of such a dish is slow stewing and high-quality meat. If you want to try other similar delicacies, take a look at the mushroom goulash recipes .

Ingredients:

• 1 tablespoon lard
• 2 slices diced bacon
• 1 large yellow onion, finely chopped
• 1 green pepper, seeded and finely chopped
• 2 chopped garlic cloves
• 1 large tomato, finely chopped
• 1 kg of quality beef cut into 2 cm pieces
• 4 tablespoons of good quality ground sweet Hungarian paprika
• 1 and 1/2 teaspoons of salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 -1/2 teaspoon of coarsely ground cumin
• 1 bay leaf
• Water as needed

Method:

• Melt the lard in a pot and fry the bacon on it. Add the onion and cook over medium-high heat until golden.
• Add the green pepper and garlic and cook for another two minutes.
• Add the chopped beef and cook for about a minute until 70% of the pink parts of the meat have disappeared.
• Stir in the paprika and remove from the heat. Add the remaining ingredients and cover with such an amount of water that the level reaches roughly half of the stewed mixture.
• Return to the stove and bring to a boil. Cover with a lid, reduce the temperature to medium and cook for 90-100 minutes.
• If the goulash is not thick enough, simmer uncovered for a few more minutes to evaporate some of the liquid. Add salt to taste.
• As a side dish, tarragon, gnocchi, boiled potatoes or wide egg noodles are suitable.

Pork perkelt

You can conjure up a tasty goulash with just a few ingredients, yet it is delicious and, above all, extremely easy. If everything is to be successful, you definitely need high-quality ingredients, especially genuine Hungarian paprika, which will give the dishes the right flavor.

Ingredients:

• 5 slices of diced bacon
• 1 teaspoon lard
• 2 large onions, diced
• 1/4 cup of good quality Hungarian paprika
• 1 and 1/2 teaspoons of garlic powder
• 1/4 teaspoon ground black pepper
• 2 kg boneless pork chops, cut into cubes
• 1 large yellow pepper, seeded and diced
• 2 cans of chopped tomatoes (also used with liquid)
• 2/3 cup beef broth
• 2 cups of sour cream
• 1 package of wide egg noodles

Method:

• Put the bacon in a large deep pan and fry it at a medium-high temperature until it is golden brown. This will take about 10 minutes.
• Add the onion to the pan and let it become translucent. Then remove from the heat and stir in paprika, garlic powder and pepper.
• Transfer all the mixture to a saucepan and melt the lard in the pan.
• Add the pork chops and fry on both sides to brown the meat.
• Remove to a cutting board, absorb excess fat with paper towels and cut into bite-sized cubes.
• Throw in the pot and put the yellow pepper in the pan and stir-fry until it softens and starts to smell.
• We also add to the pot, add the tomatoes and the liquid, the beef broth and put it on the stove at a medium temperature.
• Cook for about 90 minutes, stirring occasionally, until the perkelt begins to thicken.
• Just before serving, stir in the sour cream.
• In the meantime, boil a pot full of water, and as soon as we bring it to a boil, salt the water and throw in the pasta.
• Cook exactly according to the instructions on the package.

Stewed turkey meat

Although in most cases we have experienced perkelt as a beef dish, it is not a problem to cook it with other types of meat. After all, turkey is a grateful meat and goes well with practically anything. Together with onions, they form inseparable partners and also provide a luxurious taste.

Ingredients:

• 1.2 kg turkey breast cut into bite-sized pieces
• 3 tablespoons of sunflower oil
• Salt and ground black pepper to taste
• 2 large onions, diced
• 300 ml of tomato sauce
• 2 teaspoons of beef bouillon paste or 2 beef bouillon cubes
• 1/2 cup of water
• 3 tablespoons of sweet paprika
• 1 teaspoon of vinegar
• 1/4 cup sour cream
• 1 package of egg noodles

Method:

• Salt and pepper the pieces of meat. Heat the oil in a large saucepan over medium-high heat.
• Once it's hot, throw in the pieces of meat and sear on all sides. Remove the fried pieces to a plate.
• Add the onion to the pot and fry until golden.
• Return the meat back to the pot. Add tomato sauce, vinegar and water, add broth and paprika.
• Cover the pot, reduce the heat to minimum and cook for 2 hours until the meat falls apart.
• Remove from the heat and let cool for 10 minutes.
• Then stir in the sour cream. Taste and add salt and pepper as needed.
• Cook the noodles according to the instructions on the package, serve on a plate and pour over the finished meat mixture.

Hungarian Perkelt

This is a dish suitable for autumn and winter evenings, but also for a cold weekend. This recipe is perfectly filling, its preparation is simple and the result will please you and your loved ones.

Ingredients:

• 1.2 kg of beef cut into slices
• Salt and freshly ground pepper to taste
• 1 tablespoon of vegetable oil
• 2 tablespoons fresh unsalted butter
• 2 large onions, sliced
• 4 chopped garlic cloves
• 1 red pepper, seeded and sliced
• 2 tablespoons plain flour
• 1 cup of red wine
• 2 cups of beef broth
• 3 tablespoons of ground sweet Hungarian paprika
• 1 teaspoon of hot pepper
• 2 tablespoons of brown sugar
• 2 bay leaves
• 1 tablespoon of tomato puree
• 4 crushed peeled tomatoes from a can
• 1/4 cup chopped parsley

Method:

• Salt and pepper the slices. In a large saucepan, heat oil over medium-high heat until shimmering.
• Add the meat and brown it on both sides. Bake each side for about 4 to 5 minutes. Remove the meat and set aside.
• We reduce the temperature to medium. Add the butter to the pot, and as soon as it melts, add the chopped onion.
• Cook until the onion begins to brown and soften. It takes about 8-10 minutes.
• Add the garlic and red pepper and cook for another 3-4 minutes until it softens and smells good.
• Cut the toasted slices into 2 x 2 cm cubes and transfer to a bowl. Mix with flour.
• Place the beef in a saucepan and mix with the other ingredients to combine everything.
• Add red wine and cook until reduced.
• Then add the beef stock, paprika, brown sugar, bay leaf, tomato puree and crushed tomatoes.
• Reduce the heat to low and simmer, covered, for 2 1/2 – 3 hours, or until the beef is tender and the sauce has reduced to a thicker gravy.
• Season with spices and add salt and pepper as needed.
• Sprinkle with chopped parsley and serve with egg noodles and a dollop of sour cream.

Chicken Perkelt

When we were already looking for interesting recipes for this delicacy, we definitely couldn't miss the chicken version. This type of meat is becoming more and more popular because it is ready quickly and can be prepared in any way.

Ingredients:

• 500 g of chicken breast
• 1 large onion
• A pinch of crystal sugar
• 150 g of field mushrooms
• 150 g of wild mushrooms
• 2 medium sized carrots
• 150 g of cucumbers
• 300 ml of tomato juice
• Salt and ground black pepper to taste
• Oil

Method:

• Soak both types of mushrooms in water. Clean the onion and cut it into half moons.
• Cut the chicken into medium-sized cubes.
• Dry the well-washed mushrooms with paper towels and cut them into slices.
• Clean, wash and cut the carrot into small pieces. We also cut the cucumbers.
• Put oil in the pan, heat it, throw in the onion and both types of mushrooms.
• Add sugar and fry over low heat.
• Add the chicken and fry lightly, while adding the carrots and covering with tomato juice.
• Sprinkle the pieces, cover with water so that everything in the container is submerged.
• We close the lid. Simmer over low heat until the meat is cooked.

What exactly is perkelt?

Basically, it is a meat dish whose birthplace is Hungary. It's a bit like goulash, with the only difference that there isn't as much liquid in it and it's most often served with bread.

However, you can prepare gnocchi, rice or the popular tarragon pasta with it. There are no limits to imagination, and there are also those who eat it with roasted or stewed vegetables, or simply break fresh bread into it.

Beef is most often used, but other types of meat can be used, whether it is pork, chicken, turkey, and some even use fish. You can even prepare a luxurious perkelt, which will be a mix of several types of meat.