Hungarian Braised Beef (Pörkölt)

Pörkölt 🇭🇺

Ingredients

• 2 lbs (900 g) beef chuck, cut into cubes
• 2 tablespoons lard or oil
• 2 large onions, finely chopped
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon smoked paprika (optional)
• 2 cloves garlic, minced
• 1 tomato, chopped (or ½ cup canned tomatoes)
• 1 green pepper, chopped
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon caraway seeds (optional)
• 1–2 cups beef broth or water

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Directions

1. Heat lard or oil in a heavy pot over medium heat.
2. Add onions and cook slowly until soft and golden.
3. Remove from heat and stir in paprika (prevents burning).
4. Add beef cubes and return to heat. Stir to coat.
5. Add garlic, tomato, green pepper, salt, pepper, and caraway seeds.
6. Pour in enough broth to just cover the meat.
7. Cover and simmer gently for 1½–2 hours, stirring occasionally, until beef is tender and sauce thickens.

✨ Do not rush — low and slow makes it rich and deeply flavored.

Serving Suggestions

• Serve with nokedli (Hungarian dumplings)
• Or with boiled potatoes or fresh bread

Rich, hearty, and full of paprika flavor — a true Hungarian comfort classic 🇭🇺