Veal Porkolt

veal perkolt

Veal Porkolt

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Bored of the same old dinner? Tired of making the same meals? Try this new recipe for Veal Porkolt.
Servings: 6
Calories: 471
Prep Time 15 minutes
Cook Time 1 hour


  • 1 1/2 lb pie veal in one piece
  • 1 oz pure lard
  • 2 large onions finely chopped
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 1 green pepper halved and seeded
  • 1 large tomato halved
  • 1 lb pasta shells or noodles cooked


  • Cut the meat into large pieces of about 5 cm/2 inches.
  • Heat the lard in a heavy-based saucepan and fry the onions until golden.
  • Take the pan off the heat and add the paprika, stir thoroughly, then add the meat and return to a gentle heat.
  • Stir and add the salt and the water. Cover and simmer slowly, stirring from time to time and adding a little more water should it look at all dry.
  • After 30 minutes add the halved green pepper and tomato, cover and continue cooking until the meat is really tender; the longer and slower the better.
  • Just before serving, remove the green pepper, chop up and combine with the veal. Turn the porkolt into a large warmed serving dish and surround with pasta shells or noodles.
  • A boned knuckle of veal is the ideal joint for this Hungarian dish. 1-2 tablespoons of olive oil may be substituted for the lard to fry the onions.
Calories: 471 kcal
Carbohydrates: 62 g
Protein: 33 g
Fat: 9g
Saturated Fat: 3 g
Cholesterol: 93 mg
Sodium: 296 mg
Potassium: 699 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 1057 IU
Vitamin C: 23 mg
Calcium: 59 mg
Iron: 2 mg
Ingredients Veal
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