Pörkölt is one of Hungary's best-loved stews, a thick, paprika-rich braise that is less soupy than goulash and traditionally served with small egg dumplings called nokedli. Its deep red sauce comes almost entirely from slow-cooked onions, generous paprika and the meat's own juices.
Pörkölt is one of Hungary's best-loved stews, a thick, paprika-rich braise that is less soupy than goulash and traditionally served with small egg dumplings called nokedli. Its deep red sauce comes almost entirely from slow-cooked onions, generous paprika and the meat's own juices.
Pörkölt is one of Hungary's best-loved stews, a thick, paprika-rich braise that is less soupy than goulash and traditionally served with small egg dumplings called nokedli. Its deep red sauce comes almost entirely from slow-cooked onions, generous paprika and the meat's own juices.
Pörkölt is one of Hungary's best-loved stews, a thick, paprika-rich braise that is less soupy than goulash and traditionally served with small egg dumplings called nokedli. Its deep red sauce comes almost entirely from slow-cooked onions, generous paprika and the meat's own juices.
Pörkölt is one of Hungary's best-loved stews, a thick, paprika-rich braise that is less soupy than goulash and traditionally served with small egg dumplings called nokedli. Its deep red sauce comes almost entirely from slow-cooked onions, generous paprika and the meat's own juices.
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