🇭🇺 Hungarian Beef Stew – Marhapörkölt

🧾 Ingredients:

• 800 g beef (chuck or stewing beef, cubed)
• 3 large onions (finely chopped)
• 3 tbsp lard or oil
• 2 tbsp Hungarian sweet paprika
• 1 tsp hot paprika (optional)
• 2 cloves garlic (minced)
• 1 tomato (chopped) or 1 tbsp tomato paste
• 1 green pepper (chopped)
• 1 tsp caraway seeds (optional)
• Salt and black pepper (to taste)
• 150–250 ml water or beef broth

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👩‍🍳 Instructions:

1. Cook onions:
   Heat lard or oil in a heavy pot and cook onions slowly until soft and lightly golden—this is key for a rich base.

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2. Add paprika:
   Remove from heat and stir in paprika to prevent burning.

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3. Brown the meat:
   Add beef cubes and mix well to coat with the onion-paprika mixture.
4. Return to heat and cook until the meat releases juices.

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4. Season:
   Add garlic, tomato, green pepper, caraway seeds, salt, and pepper.

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5. Simmer:
   Add a small amount of liquid, cover, and cook on low heat for 1.5–2 hours.
6. Stir occasionally and add a little liquid if needed—the stew should remain thick, not soupy.