ooo, thank you for the stew name. my mother was just in budapest and had a stew she loved. brought home some extra hot paprika i will surprise her next week. is spicy pörkölt a thing or will i ruin it using the extra hot paprika?
Comment on Pizza styles
ZILtoid1991@lemmy.world 1 day agoWhen you make yourself Goulash, is it a soup? Or is it a stew that we Hungarians call as pörkölt. Do you put wine into it? Or you resist the influence of the French kitchen?
HeyThisIsntTheYMCA@lemmy.world 23 hours ago
ZILtoid1991@lemmy.world 22 hours ago
Use the hot paprika sparingly, as the main flavoring should come from the sweet paprika, and extra flavoring can be added with cumin, black pepper, rosemary, smoked pork belly, celery, lovage, and parsley leafs; garlic, which often dependent on region too (garlic is more common in some northern regions, while others consider it heresy).
Protip: leftover bacon fat works as a very good substitute for lard, just make sure it’s not contaminated by seasoning.
verdi@feddit.org 1 day ago
Tahnk you for making my point. When I make goulash, I make goulash, that’s why the word exists.