燉肉是匈牙利料理中很重要的一部分，除了 goulash 以外還有不少燉菜。

牛肉、豬肉、羊肉、雞肉都有。

吃這些燉肉的時(shí)候通常還要配上匈牙利的特色主食——匈牙利面疙瘩。這是一種加入了雞蛋的面食。

There is p?rk?lt (stew) and there is paprikás (a stew with a lot of sweet paprika and tejf?l). 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 p?rk?lt. They are among the well known dishes of Hungarian origin, and were being eaten as early 1780. The word p?rk?lt 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 p?rk?lt.’
匈牙利有p?rk?lt（一種燉肉），也有paprikás（一種用很多甜辣椒和tejf?l做成的燉肉）。雖然這兩道菜通常被認(rèn)為是完全不同的菜肴，但其配料、制作方法和成品如此相似，以至于人們一般把paprikás描述為p?rk?lt的一種。它們是起源于匈牙利的著名菜肴之一，早在1780年就有了這兩道菜。p?rk?lt這個(gè)詞的字面意思是“烤制的”，這道菜是用牛肉、豬肉、羊肉、雞肉、豬肉或動(dòng)物肝臟（根據(jù)地區(qū)不同而有所不同）與洋蔥、辣椒粉和其他調(diào)味料一起烹制而成，因此這道菜美味多汁，經(jīng)常與另一種匈牙利美食nokedli（雞蛋面疙瘩）一起食用。俗話說：“沒有p?rk?lt的星期天不完整。”

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