🥘 Hungarian Beef Stew (Marhapörkölt)

👩‍🍳 Instructions:

1. Onion base (pörkölt foundation):
   • Heat lard/oil in a heavy pot or Dutch oven.
   • Add onions and sauté slowly until golden and soft (this is key for flavor!).
2. Paprika moment:
   • Remove the pot briefly from heat, stir in paprika (so it doesn’t burn and turn bitter).
   • Quickly add beef cubes, stirring well to coat in paprika and onions.
3. Flavor building:
   • Add garlic, caraway seeds, tomatoes, bell pepper, bay leaves, salt, and pepper.
   • Pour in enough broth/water to just cover the meat.
4. Slow cooking:
   • Bring to a gentle simmer, cover, and cook on low heat for 2–2.5 hours, stirring occasionally.
   • Add small amounts of liquid as needed (should stay stew-like, not soupy).
   • Stew is done when beef is fork-tender and sauce is rich and thick.
5. Serve:
   • Traditionally with nokedli (Hungarian dumplings), buttered egg noodles, or boiled potatoes.
   • A side of pickles or cucumber salad balances the richness beautifully.

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🔥 Tip from Hungarian grandmas: Never rush the onions or the slow simmer. That’s where the depth of flavor in pörkölt comes from.

Would you like me to also share the nokedli (dumplings) recipe that’s usually served with Marhapörkölt?