Add the onion and sauté until soft and translucent, about 5–6 minutes.
Stir in garlic, cooking for 30 seconds.
2. Add paprika and meat
Remove pot from heat briefly and stir in paprika (this prevents burning).
Add the meat, stirring to coat in the onions and paprika.
Brown the meat lightly for a few minutes.
3. Add vegetables & liquid
Stir in tomatoes and bell pepper.
Pour in broth to partially cover the meat.
Add caraway seeds if using, and season with salt and pepper.
4. Simmer
Cover and simmer on low heat for 1–1.5 hours, stirring occasionally, until meat is tender.
Add more broth if necessary to keep the stew saucy.
5. Serve
Traditionally with egg noodles, dumplings, mashed potatoes, or bread.
Garnish with fresh parsley if desired.
Tips
Slow cooking enhances flavor—Pörkölt tastes even better the next day.
Add tomato paste for extra richness if you like a thicker sauce.
Pair with Hungarian pickles or a simple cucumber salad for authenticity.
If you want, I can also give you a super quick weeknight version that’s ready in under 45 minutes using stew beef and a pressure cooker—still super flavorful.
