Perkelt is a dish seasoned with pepper and is made from calf or young beef. It is cooked, depending on the number of people – in kotlanka pot, cauldron, saucepan or pot. In all cases it is extremely pleasing, especially when eaten with turos csusza – noodles with cheese, sprinkled with fried diced bacon. The enchanting taste brought it the primacy of the most desirable cooked dish from the “family” of goulashes and stews.
Ingredients (10 people)
3 kg of beef from the shoulder; 1.5 kg of peeled onions; 4-5 tablespoons of sweet paprika; 1 tablespoon hot red pepper; salt and pepper
Preparation
The onion pureed and sautéed, and meat, previously cut into cubes 2.5 x 2.5 cm, is placed to fry and add to the onion. Add water to cover the meat. Add the spices except for pepper which is added after an hour of boiling. Perkelt is cooked for about two and a half to three hours, for the meat to tenderize and soup to boiling. It is served with turos csusza.
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