Ingredients with Measurements:
- 2 lbs. venison stew meat, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 tbsp. sweet Hungarian paprika
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup red wine
- 1 cup beef broth
- 2 tbsp. tomato paste
- 2 bay leaves
- 1/2 cup sour cream
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the venison cubes and brown on all sides, about 5-7 minutes.
3. Remove the venison from the pot and set aside.
4. Add the onions to the pot and sauté until softened, about 5 minutes.
5. Add the garlic, paprika, caraway seeds, salt, and black pepper, and stir to combine.
6. Add the red wine, beef broth, tomato paste, and bay leaves, and stir to combine.
7. Return the venison to the pot and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the venison is tender.
9. Remove the bay leaves and stir in the sour cream.
10. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 389
Fat: 20g
Carbohydrates: 10g
Protein: 36g
Sodium: 840mg
Substitutions for ingredients:
- Beef stew meat can be substituted for venison stew meat.
- Chicken broth can be substituted for beef broth.
- Greek yogurt can be substituted for sour cream.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add a can of diced tomatoes for a chunkier texture.
Tips and tricks:
- Brown the venison in batches to avoid overcrowding the pot.
- Use a good quality paprika for the best flavor.
- Serve with crusty bread or over egg noodles.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with a side of crusty bread.
Garnishes:
Garnish with fresh parsley.
Pairings:
Serve with a glass of red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes
- Egg noodles
Troubleshooting advice:
- If the pörkölt is too thick, add more beef broth or water to thin it out.
- If the pörkölt is too thin, simmer uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pörkölt is a traditional Hungarian stew that is typically made with beef or pork.
Flavor profiles:
This dish is savory and slightly spicy, with a rich and hearty flavor.
Serving suggestions:
Serve hot with a side of crusty bread or over egg noodles.
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Region: Hungarian