Hungarian Beef Stew with Red Wine (Vörösboros Marhapörkölt)
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This is a well-known and well-loved Hungarian dish and it’s very easy to make. I made this in a traditional way, which requires 3-4 hours of cooking, but no other …
Erős Pistát soha ne adj hozzá. Csak is friss fűszereket. Ilyen mesterkélt adalékos szutykot nem szabad hozzá adni.
Damn this helped me out a lot! Thanks for the vid! By the way, it's really good with buckwheat as well! 😉
so I've tried browning the meat then using the onions and paprika with some extra fat to deglaze the fond at the bottom of the pan. then adding wine and performing the simmering and such. Is this heresy to nagymama's recipe?
As soon as I saw 'Finely Chopped Onions' I knew I was in the right place. I hate big lumps of onion. Nothing says amateur louder than lumps of onion.
Great channel, I miss living in Budapest. Any chance you can do a palacsinta video?
Why didn't you add the paprika to the onions before the meat like your other vids? Also the pepper and tomato are added later. Why? Thank you. Great recipes all around!
Nagyon szep video. Nokedli jo lenne a porkolttel. Szerintem a ferjed az nagyon szerencses hogy ilyen jo fozo felesege van. 🙂
Great job, very nicely done. I am not sure if I could do it better…
May be I would have used hand made tarhonya…and it doesn't have to be cooked 3-4 hours…
Next time, try to cook the tarhonya together with the meet…just like with rice..
You should cook the nukudli the traditional way, which is also known as the manual way lol. The pasta ends up a little bigger, and tastier. Although, I would only have nukudli with ghoulash or chicken paprikash
One of my favorite channels, fantastic!