Here’s a classic recipe for Hungarian Braised Beef (Pörkölt), a rich, comforting dish full of paprika flavor. I’ll give you it step by step so it’s easy to follow.
Ingredients (for 4 servings)
2 lbs (900 g) beef chuck or stewing beef, cut into 1–2 inch cubes
2 tablespoons vegetable oil or lard
2 medium onions, finely chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon hot paprika (optional, for spice)
1–2 tablespoons tomato paste
1–2 bell peppers (red or green), chopped
2 medium tomatoes, chopped (or 1 cup canned tomatoes)
1 teaspoon caraway seeds (optional, traditional flavor)
1 cup beef broth or water
Salt and black pepper, to taste
Instructions
Prepare the meat: Pat the beef cubes dry with a paper towel. Season lightly with salt and pepper.
Cook the onions: Heat oil or lard in a large pot or Dutch oven over medium heat. Add the onions and sauté until soft and golden (about 8–10 minutes).
Add garlic and paprika: Stir in the garlic and remove the pot from heat for 30 seconds. Add both paprikas and mix quickly—this prevents the paprika from burning and turning bitter.
Brown the beef: Return the pot to medium heat, add the beef cubes, and brown them lightly on all sides.
Add vegetables and tomato paste: Stir in bell peppers, tomatoes, and tomato paste. Mix well so everything is coated in paprika.
Add liquid and seasonings: Pour in the beef broth (or water) until the meat is just covered. Add caraway seeds if using, and check seasoning.
Simmer slowly: Cover the pot, reduce heat to low, and simmer gently for 1.5–2 hours, stirring occasionally. The meat should become very tender, and the sauce thick and rich.
Adjust seasoning: Taste and add more salt or pepper if needed.
Serving Suggestions
Serve with Hungarian nokedli (small egg noodles), mashed potatoes, or even rice.
Garnish with a dollop of sour cream if desired.
💡 Tips for the perfect Pörkölt
Use good-quality paprika—it makes a huge difference in flavor.
Slow cooking is key; don’t rush it. The longer it simmers, the more tender and flavorful it gets.
Avoid adding too much liquid—Pörkölt is thicker than a stew.
If you want, I can also give you a version with step-by-step photos and a tip to make it even richer like a traditional Hungarian grandma would.
