Ingredients
- Oil
- 1 kg mutton (preferably ribs)
- 2 onions
- 1 tbsp Paprika powder
- 2 bell peppers
- 2 tomatoes
- 1 tbsp Paprika cream (e.g., Piros Arany)
- 2 tbsp Puszta sauce or Goulash cream
- 1 tbsp ground caraway seeds
- 2 tsp Garlic cream
- 150 ml red wine
- Salt and pepper
Preparation
Cut the meat into approx. 2 cm cubes. Peel and finely chop the onions. Heat oil in a large stew pot and sauté the onions until golden brown. Remove the pot from the heat and stir in the Paprika powder and Caraway seeds. Add the meat to the pan and season with salt and pepper. Sear over high heat for a few minutes until the meat is browned on all sides. Stir in the Paprika cream, Puszta sauce, and Garlic cream. Pour in 200 ml of water and bring to a boil, then lower the heat and let it simmer gently.
Wash the tomatoes and peppers, remove the seeds, and cut them into cubes. Add them to the pörkölt. Pour in a good splash of dry red wine and continue to simmer until the meat is tender. If the liquid evaporates too much, replenish it only with small amounts of water. This ensures the Mutton stew maintains its thick, robust sauce. Serve with tarhonya, galuska, or potatoes. You can also use lamb to prepare a delicious Lamb Goulash (báránypörkölt) using this same method.
Enjoy your meal!
Preparation time: ± 2 hours
