Heat lard/oil in a heavy pot. Add onion and cook over medium heat until soft and golden (10 minutes). This step builds the stew’s foundation.
2. Add paprika
Remove pot from heat briefly. Stir in sweet paprika (and hot paprika if using). Mix well — never add paprika over high heat or it will turn bitter.
3. Add pork
Return pot to heat. Add pork cubes, stir well to coat with paprika and onions.
Cook 8–10 minutes, until the meat releases juices.
4. Season
Add:
garlic
caraway
salt and pepper
Stir well.
5. Add vegetables
Add tomatoes and bell pepper (if using). Cook a few minutes until softened.
6. Simmer
Add enough water or broth to just cover the meat.
Bring to a simmer, lower heat, and cook covered for 1.5–2 hours, until meat is tender.
Stir occasionally; add more liquid only if needed.
7. Reduce
Near the end, uncover and simmer to reduce the sauce to a thick, glossy consistency.
Taste and adjust seasoning.
🍽️ Serve With:
Nokedli (spätzle-like dumplings)
Potato gnocchi
Buttered noodles
Mashed potatoes
Crusty bread
Rice
And, traditionally: pickles on the side! 🥒
👩🍳 Tips for Authentic Flavor
Use Hungarian sweet paprika — it makes the dish!
Pork shoulder works best: tender and juicy.
The stew should be thick and rich, not soupy.
Avoid adding flour — it’s thickened naturally.
Some grandmas add a splash of red wine at the end (not traditional, but delicious).
🔥 Variations
Spicy Pörkölt
Add:
Extra hot paprika
A pinch of cayenne
Vegetable Add-Ins
(not classical but tasty)
Mushrooms
Carrots
Creamy Option
(closer to paprikash) Stir in 1/4 cup sour cream at the end.
🇭🇺 How Pörkölt Differs From Goulash
Pörkölt: thick stew, no potatoes in it
Goulash: soupier, with vegetables
If you want, I can give you: ✔ Original nokedli dumpling recipe ✔ A pressure cooker / Instant Pot version ✔ A beef version (marha pörkölt) ✔ A short social caption for Facebook ✔ A blog-style story version
