炖肉是匈牙利料理中很重要的一部分，除了 goulash 以外还有不少炖菜。

牛肉、猪肉、羊肉、鸡肉都有。

吃这些炖肉的时候通常还要配上匈牙利的特色主食——匈牙利面疙瘩。这是一种加入了鸡蛋的面食。

There is pörkölt (stew) and there is paprikás (a stew with a lot of sweet paprika and tejföl). Though the two are usually referred to as absolutely separate dishes, the ingredients, the method of preparations and the outcome are so similar that, broadly speaking, paprikás can be described as a type of pörkölt. They are among the well known dishes of Hungarian origin, and were being eaten as early 1780. The word pörkölt literally means ‘roasted’ and the dish is made of beef, pork, lamb, chicken, pork or liver (varieties depend on the region) cooked with onion, paprika and other spices, resulting in a juicy dish served with another Hungarian gastro-curiosity, the nokedli (egg noodle dumpling). As the old saying goes ‘It’s not a real Sunday without pörkölt.’
匈牙利有pörkölt（一种炖肉），也有paprikás（一种用很多甜辣椒和tejföl做成的炖肉）。虽然这两道菜通常被认为是完全不同的菜肴，但其配料、制作方法和成品如此相似，以至于人们一般把paprikás描述为pörkölt的一种。它们是起源于匈牙利的著名菜肴之一，早在1780年就有了这两道菜。pörkölt这个词的字面意思是“烤制的”，这道菜是用牛肉、猪肉、羊肉、鸡肉、猪肉或动物肝脏（根据地区不同而有所不同）与洋葱、辣椒粉和其他调味料一起烹制而成，因此这道菜美味多汁，经常与另一种匈牙利美食nokedli（鸡蛋面疙瘩）一起食用。俗话说：“没有pörkölt的星期天不完整。”

 

想看更多【匈牙利冷知识】吗？

↓↓↓ 点击这里，发现更多~