Pörkölt is a true Hungarian classic — rich, deeply flavored, and built around onions and paprika. Unlike paprikás, it contains no sour cream and has a thicker, more intense sauce.
🧄 Ingredients
2 lbs (900 g) beef, pork, or chicken, cut into chunks
3 tbsp oil or lard
3 large onions, finely chopped
3 tbsp sweet Hungarian paprika
1 tsp salt (or to taste)
½ tsp black pepper
1 tsp caraway seeds (optional but traditional)
1 green bell pepper, chopped (optional)
1 tomato, chopped or ½ cup canned tomatoes
½–1 cup water or broth (as needed)
🍲 Instructions
Heat oil or lard in a heavy pot over medium heat.
Add onions and cook slowly until soft and lightly golden (this is key to good pörkölt).
Remove pot from heat and stir in paprika so it doesn’t burn.
Add meat, salt, pepper, caraway seeds, bell pepper, and tomato.
Return to low heat, cover, and let simmer gently.
Stir occasionally and add small amounts of water only if needed.
Cook until meat is very tender and the sauce is thick and rich:
Chicken: ~40 minutes
Pork: ~1–1½ hours
Beef: ~2 hours
🍽️ To Serve
Traditionally served with:
Nokedli (Hungarian dumplings)
Boiled potatoes
Fresh bread or pickles on the side
🔑 Authentic Tips
Never brown the meat first — onions and paprika create the base.
The sauce should come mostly from onions, not liquid.
Always use high-quality Hungarian sweet paprika 🌶️
