Today I cooked „pincepörkölt”. It’s similar to goulash, but not the same. It consists of anion, beef, potato, green pepper and spices (Hungarian red paprika, pepper, salt, marjoram, caraway seed), but my pincepörkölt is made of turkey’s leg. The secret of this food: at first I prepare a pörkölt (stew) and put in the potatoes, when the meat has already half softened. We love to it with bread and pickled apple-paprika.
It’s a typical Hungarian dish with typical Hungarian flavors.