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Pörkölt Hungarian Beef Stew Recipe

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Pörkölt is a classic Hungarian beef stew known for its rich, comforting flavors, built on a slow-cooked base of caramelized onions and fragrant paprika. This traditional dish features tender beef simmered with aromatic spices, bell peppers, and optional tomato paste, resulting in a thick, hearty sauce perfect for serving with nokedli, noodles, or boiled potatoes.

Ingredients

Main Ingredients

  • 2-3 tablespoons lard or oil
  • 1.5 pounds onions, thinly sliced
  • 4 tablespoons high-quality Hungarian paprika (sweet or a mix of sweet and hot; use 2 tablespoons for less pronounced paprika flavor)
  • 1 medium green bell pepper, finely chopped
  • 1-2 garlic cloves, minced
  • 1 tablespoon tomato paste (optional)
  • ½ teaspoon caraway seeds
  • 1.5 pounds beef chuck, cut into cubes
  • 1 bay leaf
  • ½ to 1 cup water or broth, enough to almost cover the meat, plus more as needed
  • Salt and pepper to taste

Instructions

  1. Caramelize the Onions: Heat the lard or oil in a large pot or Dutch oven over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook gently for about 15 minutes, stirring occasionally, until the onions are very soft, golden, and beginning to caramelize. This slow cooking process creates the rich base for the sauce.
  2. Bloom the Paprika and Aromatics: Remove the pot from the heat to prevent burning the paprika. Stir in the paprika, minced garlic, and chopped bell pepper, stirring constantly for 1 minute to bring out the paprika’s flavor. Then, stir in the tomato paste if using, and sprinkle in the caraway seeds, mixing well.
  3. Add the Beef and Season: Add the raw beef chuck cubes directly to the onion-paprika mixture and stir thoroughly to coat the meat with the spices and onions. Add the bay leaf, salt, and pepper to taste. Pour in enough water or broth to come about halfway up the meat but not fully cover it.
  4. Simmer the Stew: Return the pot to low heat and gently bring the liquid to a simmer. Cover with a lid and cook slowly for 2 to 2.5 hours, or longer as needed, stirring occasionally. Add more water if the stew becomes too dry. The meat should become fork-tender and the sauce thick and rich.
  5. Final Adjustments and Serving: Once the meat is tender and the sauce has thickened, remove the bay leaf. Adjust seasoning with additional salt and pepper as needed. If the sauce is too thin, simmer uncovered for a few minutes to reduce it further. Serve the pörkölt hot with nokedli (Hungarian dumplings), egg noodles, rice, or boiled potatoes. A side of tangy pickles pairs excellently with the dish.

Notes

  • For deeper flavor, sear the meat cubes before caramelizing onions by browning them in the fat over medium-high heat, then remove and add back during Step 3.
  • Slow Cooker Option: After sautéing onions and blooming paprika, transfer mixture to a slow cooker and cook on low for 6-7 hours until meat is tender.
  • Adjust paprika quantity based on your preferred spice level; less paprika results in a milder flavor.
  • Using lard is traditional and adds authentic taste, but oil can be substituted.
  • Caraway seeds add a subtle aromatic note; omit if unavailable or if you prefer.

Find it online: https://flavorspath.com/porkolt-hungarian-beef-stew-recipe/