Here’s a classic Hungarian Beef Stew (Pörkölt) recipe—rich, savory, and packed with paprika flavor:
Ingredients (Serves 4–6)
1 kg (2.2 lbs) beef stew meat (chuck or shoulder), cut into 1–2 inch cubes
2 tbsp vegetable oil or lard
2 large onions, finely chopped
2–3 cloves garlic, minced
2–3 tbsp sweet Hungarian paprika (plus a pinch of hot paprika if desired)
1 tsp caraway seeds (optional)
2–3 medium tomatoes, chopped, or 1/2 cup canned tomatoes
2–3 bell peppers, chopped
1–1.5 cups beef stock or water
Salt and freshly ground black pepper, to taste
1–2 bay leaves
Optional: 1 tsp tomato paste for richer flavor
Instructions
Sauté the onions: Heat oil or lard in a large pot over medium heat. Add the onions and cook until soft and golden.
Add garlic and paprika: Stir in minced garlic, then remove the pot from heat briefly. Add paprika (and hot paprika if using) and mix well to coat the onions.
Brown the beef: Add the beef cubes and sauté for 5–7 minutes until lightly browned on all sides.
Add vegetables and liquid: Stir in chopped tomatoes, bell peppers, caraway seeds (if using), and bay leaves. Pour in beef stock or water just enough to cover the meat halfway.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5–2 hours until the beef is tender and the sauce is thick and rich. Stir occasionally.
Adjust seasoning: Add salt and pepper to taste. Remove bay leaves before serving.
Serve: Traditionally served with egg noodles, dumplings (nokedli), or potatoes.
💡 Tips:
Pörkölt is different from goulash: it’s thicker and more stew-like, not soupy.
For deeper flavor, add a small piece of smoked bacon or a dash of wine while cooking.
Leftovers taste even better the next day as the flavors meld.
If you want, I can also give a quick 45-minute version of Pörkölt that keeps the authentic flavor but uses tender beef cuts for faster cooking.
