🍲 Authentic Hungarian Pörkölt (Beef & Onion Stew)

Ingredients:

• 1 kg (2.2 lbs) beef (chuck or stewing beef), cut into cubes
• 3 large onions, finely chopped
• 3 tbsp lard or vegetable oil
• 2–3 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp hot paprika or chili (optional)
• 2 medium tomatoes, chopped (or 1 cup canned)
• 1 green bell pepper, chopped
• 1 cup beef broth or water
• Salt and pepper to taste
• 1 tsp caraway seeds (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté Onions:
   • Heat lard or oil in a heavy pot over medium heat.
   • Add chopped onions and cook until soft and translucent, about 10–12 minutes.
2. Add Garlic & Paprika:
   • Add minced garlic and cook 1 more minute.
   • Remove pot from heat briefly and stir in sweet paprika (and hot paprika if using) to prevent burning.
3. Brown Beef:
   • Add beef cubes, stir to coat with onion and paprika mixture.
   • Season with salt, pepper, and caraway seeds if using.
4. Add Vegetables & Liquid:
   • Add tomatoes and green pepper.
   • Pour in beef broth or water just enough to cover the meat.
5. Simmer Slowly:
   • Cover and simmer on low heat for 1.5–2 hours, stirring occasionally, until beef is tender and sauce is thickened.
6. Finish & Serve:
   • Adjust seasoning if needed.
   • Garnish with chopped parsley.
   • Serve traditionally with spaetzle, noodles, or boiled potatoes.

If you want, I can make a long, step-by-step version with tips for maximum flavor, tender meat, and perfect sauce. Do you want me to do that?