Pörkölt is one of the most traditional dishes of Hungary. Unlike goulash (which is more like a soup), Pörkölt is a thick, rich stew made with lots of onions and Hungarian paprika. Deep, bold, and comforting 🇭🇺
📝 Ingredients (4–6 servings)
2 lbs (900 g) beef chuck, cut into cubes
3 large onions, finely chopped
3 tablespoons lard or oil
2 tablespoons sweet Hungarian paprika
1 teaspoon hot paprika (optional)
2 cloves garlic, minced
1 tomato, chopped
1 green pepper, chopped
1 teaspoon caraway seeds (optional)
Salt and black pepper to taste
½–1 cup water (as needed)
👩🍳 Instructions
1️⃣ Build the Onion Base
Heat lard in a heavy pot. Add chopped onions and cook slowly until soft and lightly golden. (The onions create the natural thickness of the stew.)
2️⃣ Add Paprika
Remove pot from heat and stir in sweet paprika (and hot paprika if using). ⚠️ Never burn paprika — it turns bitter.
3️⃣ Add the Beef
Add beef cubes and garlic. Return to heat and cook until meat releases juices.
4️⃣ Add Vegetables & Seasoning
Stir in tomato, green pepper, caraway, salt, and pepper.
5️⃣ Simmer
Add just enough water to partially cover the meat. Cover and simmer gently for 1½–2 hours, until beef is tender and sauce thickens. Stir occasionally and add small amounts of water if needed.
🍽️ Traditionally Served With
Nokedli (Hungarian dumplings)
Boiled potatoes
Crusty bread
Pickles on the side
💡 Authentic Tips
The onion-to-meat ratio is key — don’t reduce the onions.
Use high-quality Hungarian paprika for deep color and flavor.
