🇭🇺 Hungarian Beef Stew

🇭🇺 Hungarian Beef Stew

Marhapörkölt / Hungarian Goulash-Style Stew

Deeply flavorful, rich with paprika, and pure comfort food 🥩❤️

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🛒 Ingredients

• 2 lbs (900 g) beef chuck, cut into cubes
• 2 large onions, finely chopped
• 3 tbsp oil or lard (traditional)
• 2 tbsp sweet Hungarian paprika
• ½ tsp hot paprika (optional)
• 3 cloves garlic, minced
• 1 tsp caraway seeds (optional)
• 1 green bell pepper, chopped (optional)
• 1 tomato, chopped or ½ cup canned tomatoes
• 1 cup beef broth or water (add as needed)
• Salt & black pepper, to taste

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👩‍🍳 Instructions

1. Onion base
   Heat oil in a heavy pot. Cook onions slowly until soft and lightly golden.
2. Paprika step (important)
   Remove pot from heat. Stir in sweet and hot paprika quickly so it doesn’t burn.
3. Add beef
   Return to heat. Add beef cubes, salt, and pepper. Stir until meat is well coated and begins to release juices.
4. Flavor build
   Add garlic, caraway seeds, bell pepper, and tomato. Mix well.
5. Slow simmer
   Add just enough broth to barely cover the meat. Cover and simmer on low heat 1½–2 hours, stirring occasionally.
6. Finish
   Stew is ready when beef is tender and sauce is thick and rich (not soupy).

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🍽️ To Serve

• With Hungarian nokedli (dumplings)
• Over mashed potatoes
• With egg noodles or crusty bread

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💡 Tips

• Do not add too much liquid — onions create the sauce
• The longer it simmers, the better it tastes
• Always use real Hungarian paprika for authentic flavor

👉 If you want, I can also give you a slow-cooker version, instant pot version, or explain the difference between goulash and pörkölt 🇭🇺