Authentic Hungarian Pörkölt (Beef & Onion Stew)

Here’s an authentic Hungarian Pörkölt recipe — a rich, paprika-forward beef stew with onions, slow-cooked to tender perfection 🇭🇺🥘

Hungarian Pörkölt (Beef & Onion Stew)

Ingredients (4–6 servings)

• 2 lbs (900 g) beef chuck or stewing beef, cut into 1–1.5 inch cubes

• 2 large onions, finely chopped

• 2–3 tbsp Hungarian sweet paprika (or mix sweet + hot if you like spice)

• 2–3 cloves garlic, minced

• 2 tbsp lard, butter, or oil

• 1 cup beef broth or water

• 1 tsp caraway seeds (optional, traditional touch)

• Salt and black pepper, to taste

• 1–2 green peppers (optional)

• 1–2 ripe tomatoes or 1 tbsp tomato paste (optional, for depth)

Instructions

1️⃣ Sauté Onions

1. Heat fat in a heavy-bottomed pot over medium heat.

2. Add onions and cook slowly until translucent (10–15 minutes), do not brown.

2️⃣ Add Paprika & Beef

1. Remove from heat briefly and stir in paprika — this prevents burning.

2. Add beef cubes and toss to coat evenly with paprika and onions.

3️⃣ Build the Stew

1. Add garlic, caraway seeds, and optional peppers/tomatoes.

2. Pour in enough broth or water to just cover the meat.

3. Season with salt and pepper.

4️⃣ Simmer

1. Bring to a gentle boil, then reduce heat to low.

2. Cover and simmer 1.5–2 hours, stirring occasionally, until beef is tender and sauce thickens.

3. Adjust seasoning at the end.

Serving Suggestions

• Traditionally served with Nokedli (Hungarian dumplings), boiled potatoes, or crusty bread.

• Can also pair with rice or buttered noodles.

Tips for Authentic Flavor

• Slow cook over low heat — high heat toughens the meat.

• Never fry paprika — add it off-heat to avoid bitterness.

• Use beef chuck for best tenderness.

• Optional: a splash of sour cream when serving adds creaminess.