Traditional Beef Shank Pörkölt | Tender Beef in a Rich Gravy
(0)
160 min
Masterpiece
Kifli Kukták
Az igazi magyar pörkölt lelke a sűrű, telt szaft és az omlósra puhult marhalábszár. Hagyományos módon, jó minőségű sertészsíron lassan párolt vöröshagymával, zamatos szegedi fűszerpaprikával, húsos TV paprikával és egy kevés testes száraz vörösborral készül. Friss galuskával és ecetes almapaprikával a vasárnapi asztal koronája.
Ingredients
Preparation method
Preparation
Rinse the beef shank with cold water, pat dry, and cut into uniform 2.5–3 cm cubes using a sharp knife. Do not trim off the sinewy parts under any circumstances, as they will give the pörkölt its signature, silky, thick gravy during slow cooking.
Finely dice the yellow onions – this forms the base of the rich gravy. Crush the garlic cloves. Wash and core the TV paprika and tomatoes, then cut them into small cubes.
Starting the stew base and browning the meat
Melt the lard in a heavy-bottomed pot over medium heat. Add the finely chopped yellow onions with a pinch of salt and sauté slowly over low heat for about 12–15 minutes until golden brown.
Chef's tip
The secret to a perfectly thick pörkölt gravy is plenty of finely diced yellow onion, collagen dissolved from the sinewy fibers of the beef shank, and repeatedly frying back down to the fat. Never use flour or any other thickener!
Always add the dry red wine only at the end of cooking; otherwise, the acidity of the wine will slow down the tenderizing of the meat fibers.
Beef pörkölt becomes even more harmonious and full-flavored the next day, as the aroma of the paprika deeply permeates the tender pieces of meat.
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