Text 4807, 116 rader
Skriven 2006-08-23 22:36:35 av mark lewis (1:3634/12.0)
   Kommentar till text 4488 av Dale Shipp (1:261/1466.0)
Ärende: Picnic, Day 3 (Sunda
============================
 DS>   Here is a porkolt I found in our data base.   How different is it
 DS> from   what you did?  I noticed that there was a Crayfish Porkolt
 DS> in our data   base, posted by Ian Hoare.   Makes me wonder what the
 DS> term porkolt   means?  I'd have thought it meant "pork stew". 
 DS> Could it be referring   to the paprika?

i found only two dishes in my "huge" (65000+) recipe database... both of them
contained "porkolt" in an ingredient line... one of those was "shrimp porkolt"
for use within the recipe...

anyway, here's a quote from a website that indicates that paprika was added
later...

=====
http://www.recipes4us.co.uk/Cooking%20by%20Country/Hungary%20Speciality%20Dish%
20Porkolt%20Goulash.htm =====

There has been much confusion and disinformation  about Hungarian Goulash
outside of Hungary; from the misspelling of the name to the misinterpretation
of the dish. 

 

Firstly,  Goulash is the English word for Gulyas,  whereas Pörkölt is the
Hungarian name for the dish most of us call Goulash.  It is not to be confused
with gulyas leves which is actually a hearty soup that contains large pieces of
meat and vegetables.  The name gulyas is a shortened form of gulyashus,  which
means "herdsman's meat" in Hungarian.

 

Traditionally Pörkölt was (and often still is) cooked in a large cauldron
called a bogr c,  on the top of the heat source. A version of it was cooked as
early as 800A.D. by  the Magyars who used bogr cs to cook it over open fires.
The Magyars traditionally cooked cubes of with onions, then dried them and took
it with them when they went on their wanderings. They would then cook them in
water until reconstituted. 

 

Over the years, various other ingredients were added including Paprika (c18th
century), sour cream and potatoes and nowadays it is made from using different
meats and often served with noodles.

===== end =====

also, i note that other information indicates that the "gulash" is tomato based
instead of cream based as i'm used to having...


here's something from http://www.hub-uk.com/tallyrecip02/recipe0091.htm too...

===== start =====

In modern cuisine we tend to refer to all Hungarian stews as 'goulash'. However
the Hungarians are careful to make distinctions to the various forms. The meats
for all but the paprikas, should be cut quite large (4cm dice) and can be made
with mutton, lamb, beef or chicken. Being a Welshman in New Zealand I of course
recommend mutton or lamb:

Gulya    A 'ragout' that is cooked until all the liquid has evaporated

Gulya leves    As above but with water added to form a soup

Pörkölt  Translates as 'roasted'. It has a rich, thick, reduced red sauce that
corresponds to the 'goulash'

Tokany   Related to the pörkölt, but has marjoram and black pepper in place of
the paprika

Paprikas    Similar to the pörkölt, but the meat or fish is cut into small
pieces and the sauce refined with sweet or sour cream

Ingredients

    lard        100       gm
    onion       100       gm
    mutton shoulder - 4cm dice with bone      1       kg
    beef stock        200       ml
    garlic cloves        2       pc
    smoked Hungarian paprika      15       gm
    red wine       50       ml
    tomatoes       150       gm
    capsicum - green      150       kg

Method

   1. Gently heat the lard and wilt the roughly sliced onion
   2. Add the paprika and mutton, stir to combine, turn up heat slightly to
brown the meat
   3. Add 200 ml of stock and the sliced garlic cloves
   4. Cover with a lid and simmer the gently simmer the pörkölt; do not boil
the meat, it should almost fry (add a little more stock as required)
   5. When the mutton is _'s cooked add the roughly chopped tomatoes and wine
continue cooking without a lid until the meat is almost cooked and the other
ingredients have reduced down until almost dry and to a sauce consistency
   6. Add the chopped capsicum and cook until softened


Legend:  
   
   lt    =    litres
   ml    =    millelitres
   kg    =    kilograms
   gm    =    grams
   tsp   =    teaspoon
   tbs   =    tablespoon
   sq    =    sufficient quantity (add to taste)
   pc    =    piece, meaning a whole one of


===== end =====

)\/(ark

 * Origin:  (1:3634/12)