Pörkölt Recipe (Hungarian Beef Stew)

If you're looking for a comforting dish that's easy to make and always hits the spot, this is the dish you need. It's called Pörkölt, and it's one you'll want to keep on regular rotation.

Pörkölt is a meaty Hungarian stew loaded with lots of paprika, giving the dish the big flavor you will love.

What is Pörkölt?

Pörkölt (pronounced PURR-kolt) is a traditional Hungarian paprika stew, considered one of the country’s signature comfort foods.

It’s made by slowly simmering meat - most often beef, pork, or lamb - with lots of onions, peppers, and plenty of Hungarian paprika until the sauce is thick and rich.

I'm using beef for this recipe, but feel free to sub in pork or lamb if you wish.

Pörkölt Ingredients & Substitutions

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Meat Options. Beef chuck (used today) or pork shoulder are both traditional options. You can also use lamb shoulder, venison, or other stewing meat.
• Fat. For cooking. Lard or bacon drippings are more traditional, but home cooks can use oil if desired.
• Onions. The backbone of the sauce. They cook down into a sweet, savory base. You will use a lot of onions.
• Hungarian Paprika (sweet or hot). Paprika is the star of the dish, bringing the signature flavor and color. You can use Spanish paprika if needed, though Hungarian is best for this recipe.
• Green Bell Pepper. For milder sweet flavor. You can use other peppers you have on hand.
• Fresh Garlic. Garlic powder is OK to use.
• Tomato Paste (optional). Not essential, but adds body and a flavor boost many prefer. Skip if you wish.
• Caraway Seeds. Offers a unique earthy flavor I love. Use cumin as an OK sub, or just leave them out if you have none on hand.
• Bay Leaf. Adds a very subtle herbal note. A couple thyme sprigs are a good sub.
• Water or Broth. for the simmer. Water is commonly used, but beef or vegetable broth will add deeper flavor.
• Salt and Pepper. To taste.

How to Make Pörkölt - Quick Steps

Cook the onions in fat (lard, bacon drippings, or oil) until golden and soft, about 15 minutes.

Remove from heat, stir in paprika, garlic, bell pepper (plus tomato paste and caraway if using).

Add the meat, bay leaf, salt, pepper, and just enough broth to come halfway up the meat.

Simmer gently, covered, 2-2.5 hours, stirring now and then, or until the meat is fall-apart tender. Add a splash of liquid if it gets too dry.

Remove the bay leaf, adjust seasonings, reduce uncovered if needed.

Boom! Done! Your authentic Hungarian Pörkölt is ready to serve. Easy enough to make, isn't it? Serve over nokedli, noodles, rice, or potatoes with pickles on the side.

Serving Suggestions

Pörkölt is traditionally served with nokedli (Hungarian dumplings, similar to spaetzle), which soak up the rich paprika sauce perfectly. If you don’t have dumplings, it’s also fantastic with egg noodles, boiled potatoes, or rice.

Hungarians often serve pörkölt with a side of tangy pickles or pickled vegetables to help balance the rich flavors. A crisp cucumber salad or simple green salad also works nicely.

Pörkölt, Goulash, and Paprikash - What’s the Difference?

Hungarian cuisine is famous for its paprika-rich stews, but it’s easy to get confused between pörkölt, goulash, and paprikash.

The short answer is - Pörkölt is stew, Goulash is soup, and Paprikash is creamy. All three highlight the depth of Hungarian paprika in their own way.

Here is how they compare:

• Pörkölt is a thicker Hungarian paprika stew made with meat (often beef or pork), onions, peppers, and paprika. It simmers down into a rich, hearty sauce that clings to noodles, dumplings, or potatoes.
• Hungarian Goulash (Gulyás), the national dish of Hungary, is more of a soup-stew hybrid, typically thinner in consistency. It’s often cooked with additional vegetables like carrots and potatoes, making it more brothy and spoonable. See my Hungarian Goulash Recipe here.
• Paprikash (Paprikás) is similar to pörkölt, but finished with sour cream to create a creamy, slightly tangy sauce. Chicken paprikash is the most popular version.

I hope you will try all of these awesome Hungarian dishes!

Storage & Reheating

Like many stews, pörkölt tastes even better the next day as the flavors meld. Store leftovers in a sealed container in the refrigerator for up to 4 days.

To enjoy again, warm the stew gently on the stovetop over low heat with a splash of broth or water to loosen the sauce if it has thickened.

You can also freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.

That's it, my friends. I hope you enjoy my recipe for Pörkölt, an essential Hungarian beef stew (or pork!). I'd love to hear how it turned out for you.

Want More Comforting Recipes?

• Classic Beef Stew
• American Goulash
• Booyah (Midwestern Stew)
• Burgoo
• Brunswick Stew
• Mexican Birria
• Oxtail Soup
• Beef Caldereta Recipe (Filipino Beef Stew)
• See all of my Stew Recipes or my Beef Stew Recipes from around the world.