Percent in CONTRAST to Hungarian GOULASH made with juicy pieces of meat of the carcass (shoulder, rump, rump, tanks desperately, sometimes breast) or other types of meat, WITH more OR FEWER BONES. Different types of perkelta essentially prepared the same way-they differ only in the use of basic ingredients and seasonings. Percent as goulash, cooked with capsicum, onion but it is more important; the consistency of percent much thicker goulash, the liquid serves as a sauce, and the dish resembles a stew.

Well, now, actually, about the process. First we prepare the meat, cut into cubes with sides of 2-3 cm, its bony part of the pieces of 40-50 g. Chicken cut into 8-10 parts. Then fry the onion. In Hungarian cooking, this is a separate issue. Chopped onions are first cooked in fat. And it is exactly because the Hungarian cooks believe that only pork fat brings out the flavor of the essential oils contained in Luke and released during roasting. Then, depending on the nature of food to be cooked, onions weaker or stronger sear. The degree of toasting has a decisive influence on the taste, but to pinpoint the time of toasting and the fire power is difficult because it depends on the varieties of onions, from the maintenance in it of water and requires specific experience and skill. Essentially, when frying onions, there are four stages: weak, in which onion is just transparent, the second is when he takes the color of the oil, and the third is Golden and the last one is light brown (in the book of Gundelia bow recommend "for beef, lamb and game just put out, for other types of meat lightly browned").

When the required degree of fire should be reduced to a minimum (I just move the pan off the heat) and then add to the not too hot fat with onion paprika and stir briefly.

And immediately put the meat (or other prepared product, in my case, chicken), salt and slightly fry. This short operation, requiring only 3-4 minutes is absolutely necessary to achieve the desired grilled taste. Too large the fire to execute it is impossible, because in very hot fat, the paprika gets bitter taste and dark color. Then simmer it all under cover until evaporation juice.

Once juice has evaporated, remove the lid and simmer the meat in an open container, stirring constantly. As the evaporation of the allocated juice you need to add water or bone broth, but always slowly to avoid too sudden lowering of temperature and to stew the meat, and not cooked in its own juice and fat. This is very important, and in this way is achieved by the known richness of the Hungarian meat dishes.

When the meat is almost ready, put in it the diced GREEN pepper and tomatoes (and optional cumin and crushed garlic).

And then simmer until tender.

For a side dish to perkelta in Hungary it is customary to serve dumplings, rice or boiled potatoes, and definitely some spicy pickles.