Porkolt appears as a signature dish in 1 Hungary cities. See each city's local variant and where to eat it.
Pörkölt · Budapest
A thick paprika braise of cubed meat (beef, pork, veal, mutton) with onions and just enough liquid to cook it down to a glossy sauce. The serious version eaten in Hungarian homes, distinct from gulyás.
Pörkölt is the thick Hungarian braise that the world often calls goulash. It is older than the paprika version, probably pre-paprika, with the spice added from the 19th century. Eaten with nokedli (egg dumplings), potatoes or rice. The dish is built on a base of slow-cooked onions and lard, with no water beyond what comes from the meat and onions.
Where to eat in Budapest:
- Hungarikum Bisztró
- Gettó Gulyás
- Kőleves Vendéglő