-=> Quoting Mark Lewis to Dave Drum <=-
 
 ML> i made a hungarian dish of meat, onions and paprika one time... it
 ML> wasn't goulash, for sure... i can't remember what it was called but
 ML> basically you slow-cook it and the onions break down so much that you
 ML> can't tell they're in there... the meat falls apart and there's a huge
 ML> amount of paprika in it... i'm thinking like 1/4 cup or more for maybe
 ML> a pound or so of meat... i'm thinking it was two large onions, as
 ML> well... [time passes] i think it was porkolt or more properly
 ML> p”rk”lt

Yep that sounds like a porkolt, one of the 5 classic stews of
Hungary.
           
The others are Gulyas or Goulash, Paprikas, Tokany and Szekely
Gulyas:

Gulyas: originally mutton, now beef, onions, browned in lard or
bacon fat and not vegetable oil, paprika, potatoes or dumplings,
optionally caraway. No wine, sour cream or other vegetables, spices
or herbs according to old time restaurateurs and authors Karoly
Gundel and George Lang but people these days do add bell peppers,
tomatoes, tomato paste, marjoram and/or garlic. If there are no
potatoes or dumplings in it, it is often served over noodles.

Paprikas: beef, pork, veal, chicken or sausage stew with paprika,
finished with sour cream. No vegetables. (But poor people make
potato paprikash with just a little sausage or bacon for flavour).
Often served over noodles.

Tokany: a Transylvanian stew with black pepper and marjoram and not
paprika, made with a mix of meats, vegetables and mushrooms. Sour
cream optional. Served over polenta or potatoes.

Szekely Gulyas: basically a pork porkolt with sauerkraut.

(I make all kinds of paprika stews and play pretty fast and loose
with the rules but if I deviate too much I don't use those names. I
also like chili powder in a lot of dishes besides chili con carne
but I would never serve my guisado de frijol negro y calabaza con
chiles and call it chili.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Porkolt (Hungarian Meat Stew with Paprika)
 Categories: Hungarian, Casseroles, Pork, Chilies, Stews
      Yield: 6 Servings
 
      3 lb Meat
           Lard/salt back fat
      6 md Onions
      1 tb Noble sweet paprika
           Salt
      1 lb Paprikas and
    1/2 lb Tomatoes/puree or
      1 lb Lecso
 
  Meat can be any one of Veal, Sucking pig, Pork, Mutton/lamb, Fowl,
  Goose, Duck, Turkey, Hare & Venison.
  
  Porkolt literally means "scorched" or "singed". All porkolts are
  made the same way. The only variation is in the amount of fat to
  start with, leaner meats need more.
  
  Fry the onions golden brown in the hot fat/lard. If using salt
  back fat, cut into thin flakes and render their fat in a little
  lard first. When the onions are a good colour, add the paprika,
  and the meat, cut into cubes roughly an inch across. Salt to taste
  and stew fairly slowly. Care must be taken never to have too much
  liquid; when necessary, a little stock or water can be added from
  time to time to prevent the meat burning. Adjust the heat so that
  the liquid tends to evaporate, just without burning.
  
  When the meat is half done, add the tomatoes (in winter puree can
  be used) and the peppers, or some pre-prepared lecso. Let the
  mixture stew on until the meat is tender. Correct seasoning and
  serve with galushka, or tarhonya. Pickled cucumbers and a green
  salad are usually served with this dish.
  
  Recipe after "Hungarian Cookery" Karoly Gundel

  From: Ian Hoare
 
MMMMM

Cheers

Jim


... Lesser known Shakespeare: "The Naming of the Stew".

___ Blue Wave/QWK v2.20