Perkelt means in translation from the Hungarian language "toasted". It involves one of the methods of cooking meat. Perkelt - a traditional dish of Hungarian cuisine, meat cooked with lots of onions. Perkelt can be made from any kind of meat: pork, veal, lamb, poultry and game. We will tell you how to prepare a delicious percloet from pork.
The recipe for the preparation of perkelta from pork in Hungarian
Ingredients:
- pork - 700 g;
- sweet ground paprika - 2 tbsp. spoons;
- bulb - 3 pieces;
- tomato - 3 pcs .;
- Bulgarian pepper - 3 pcs .;
- garlic - 4 cloves;
- spices - to taste;
- vegetable oil.
Preparation
Meat thoroughly washed under cold water, then dried, processed and cut into large pieces. Now we clean from the peel of the bulb, wash it and cut it large. Sweet Bulgarian pepper cut in half, remove the seeds, streaks from the inside of my, and shred in small cubes.
In this dish, we also need tomatoes without skin. To do this, pour boiling water in a saucepan, dip tomatoes in it for 20 seconds, and then gently remove the cuticle and cut the flesh into large enough lobules.
In a deep frying pan, warm up the necessary amount of vegetable oil, spread the crushed onion there and fry it to a soft state. After that, add to it a sweet paprika and pour a little water. All thoroughly mix and stew for some time with the lid open on a weak fire.
To the finished roast we add the chopped pork, put salt to taste and cook for about 5 minutes. Then the fire is subtracted, we close all the contents with a lid and simmer on low heat for 40 minutes. After that, spread the cut tomatoes, pepper and garlic through the press. Throw spice to taste, mix everything thoroughly and stew, bringing the dish to readiness. After that, we spread the percolate from the pork on serving plates and serve it to the table.
The recipe for perkelta from pork in a multivariate
Ingredients:
- pork - 1,5 kg;
- bulb - 1 piece;
- tomato - 3 pcs .;
- garlic - 1 clove;
- sour cream - 600 ml;
- flour;
- spices - to taste.
Preparation
Onions are cleaned, fry on the smalt in "Baking" mode until golden brown. Then gently take out the fried onion, cover the meat cut into pieces and transfer the device to the "Quenching" mode. We cook the pork until half cooked, after which we add freshly chopped strips of fresh Bulgarian pepper and tomatoes. 15 minutes before the end, we add the squeezed garlic, grated with salt, black ground pepper and mix.
In sour cream add a little flour, beat the sauce with a whisk so that there are no lumps and pour the mixture into boiling meat with vegetables. We let the dish hang out for another 10 minutes and turn it off. We serve perkelta from pork, having mixed it with the fried onions. As a side dish, boiled rice or just a slice of rye bread is best. Our amazing pork in the multivarquet is ready!
Recipe for perkelta from pork with potatoes
Ingredients:
- pork - 1,5 kg;
- bulb - 3 pieces;
- tomatoes - 2 pcs .;
- potatoes - 2 pieces;
- vegetable oil - for frying;
- salt - to taste.
Preparation
Onions are cleaned and finely shredded. We process the meat, cut into cubes. In a deep frying pan, we pass in the fat to golden color onion, salt, add ground paprika. Then we lay out the meat and all together we put it out on a weak fire under the lid. When the meat is almost ready, we put the sliced tomatoes, chopped Bulgarian peppers and chopped potatoes. Continue to extinguish the dish until ready on the weakest fire.