Any kind of meat can be used when making pörkölt.

In most parts of Hungary pörkölt is made with beef or pork.

Flour should never be used to thicken a Hungarian pörkölt.

Pörkölt should be simmered slowly in very little liquid.

There are different pörkölt variations from region to region.

It has a unique and very distinguishable taste from other kinds of pörkölt, often being quite spicy.

This dish is not to be confused with other dishes called "pörkölt" or "paprikás".

The word Pörkölt simply means "roasted".

In the Czech Republic pörkölt is made with pork, beer, dark bread and caraway.

Much of the quality of a pot of pörkölt is found in the use of the very few ingredients.

A simple Hungarian trick for making good pörkölt is first frying the onions in lard or oil, before making anything else.

Gulasch (a hotpot similar to Hungarian pörkölt - gulyás is a soup in Hungary)

If eaten alone it is often topped with pörkölt, fried eggs, smoked sausage, Hungarian meatballs flavoured with garlic, called fasírt, and other deep-fried foods.

In Hungary pörkölt is served with pasta (tészta), tarhonya (big Hungarian pasta grains) or galuska/nokedli as a side dish.

The traditional Hungarian stews: Pörkölt and Paprikás along with the traditional soup "Goulash" are considered to be the national dishes of Hungary.

Thick stews similar to pörkölt and the original cattlemen stew are popular throughout almost all the former Austrian-Hungarian Empire, from Northeast Italy to the Carpathians.

Like pörkölt, these stews are generally served with boiled or mashed potato, polenta, dumplings (e.g. nokedli, or galuska), spätzle or, alternatively, as a stand-alone dish with bread.

The meat is prepared as a stew; minced meat is fried with onions and spices like the pörkölt or the paprikás dish, using, veal, veal with mushrooms, chicken or Hungarian sausage.