Pörkölt Recipe (Hungarian Beef Stew)

5 from 2 ratings

Pörkölt Recipe (Hungarian Beef Stew)

Authentic Hungarian porkolt is a rich beef stew with paprika, onions, and peppers, so comforting and flavorful, perfect with noodles or potatoes.

Prep Time15

Cook Time2 5

Course: Main Course

Cuisine: Hungarian

Keyword: beef, paprika, pork

Servings:

Calories: 465kcal

Author: Mike Hultquist

Ingredients

2-3 tablespoons lard, bacon drippings, or oil
1.5 pounds onions thinly sliced (Yes, it’s a lot of onion! They cook down into the rich base of the sauce, so don’t skimp.)
4 tablespoons high-quality Hungarian paprika (sweet or a mix of sweet and hot, depending on your spice preference - use 2 tablespoons for less pronounced paprika flavor)
1 medium green bell pepper finely chopped
1-2 garlic cloves minced
1 tablespoon tomato paste optional
½ teaspoon caraway seeds
1.5 pounds beef chuck or pork shoulder cut into ~1-inch cubes (both are traditional options)
1 bay leaf
½ to 1 cup water or broth just enough to almost cover the meat, plus more as needed
Salt and pepper to taste

US Customary - Metric

Instructions

Heat the lard or fat in a large pot or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. Cook gently for about 15 minutes, stirring occasionally, until they are very soft, golden, and beginning to caramelize. (This slow cooking builds the base of the sauce.)
Remove the pot from the heat. Stir in the paprika, minced garlic, and chopped bell pepper. Stir constantly for 1 minute to bloom the paprika’s flavor without burning it. Stir in the tomato paste (if using) and caraway seeds.
Add the raw meat cubes directly to the onion-paprika mixture. Stir well to coat. Add the bay leaf, salt and pepper to taste, and enough water or broth to come about halfway up the meat, but not fully cover it.
Return the pot to low heat and bring the liquid to a gentle simmer. Cover and cook slowly for 2 to 2.5 hours, or longer if needed, or until the meat is very tender (the longer it goes, the more tender the meat). Check occasionally, stirring and adding a splash of liquid only if the mixture becomes too dry.
Once the meat is fork-tender and the sauce has thickened into a rich consistency, remove the bay leaf. Adjust with additional salt and pepper to taste. If the sauce is too thin, simmer uncovered for a few minutes to reduce.
Serve your Pörkölt with nokedli (Hungarian dumplings), egg noodles, rice, or boiled potatoes. A side of tangy pickles offers a perfect balance to the rich stew.

Notes

For a deeper, more robust flavor, you can sear the meat before cooking the onions. To do this, heat the fat over medium-high heat, brown the meat in batches, then remove it from the pot. Proceed with the recipe as written, adding the seared meat back in Step 3.

Easy Slow Cooker Option. After sautéing the onions and blooming the paprika, transfer everything to a slow cooker and cook on low for 6-7 hours.

Nutrition