Hungarian · main

Pörkölt (Braised Meat Stew)

Pörkölt (Braised Meat Stew) reads richness 5.6, umami 4.5 and allium 4.2 on Palate's 0–10 flavor X-ray — a Hungarian main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 5.6 · Umami 4.5 · Allium 4.2 · Sourness 3.7 · Salinity 3.6 · Sweetness 2.8 · Fruity 2.7 · Funk & Ferment 2.6 · Warm Spice 2.0 · Herbaceous 1.9 · Heat 1.7 · Smoke 1.3 · Earthy 1.2 · Citrus 1.2 · Bitterness 1.1 · Floral 1.0

What's in it (12)

Time & effort: about 40 min · effort: involved

Nutrition (per 100 g, engine-estimated): 191.4 kcal, 12.2 g protein, 12.7 g fat, 7.8 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Cook a large quantity of finely diced onion in lard over moderate heat until fully softened and just beginning to colour.
  2. Remove from heat and stir in paprika, then add the cubed meat, garlic, pepper, tomato, and salt, and cook in its own juices for 5 minutes.
  3. Add a small amount of water and braise, covered, for 1.5 hours, adding water only in small amounts so the meat stews in concentrated sauce.
  4. Serve with sour cream and egg noodles or tarhonya pasta.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.