Beef Stew (Pörkölt)

Ahh, Beef Stew (Hungarian Pörkölt) 🇭🇺🥘 — rich, paprika-forward, and deeply comforting. This is the real deal, not goulash soup.

Hungarian Beef Pörkölt

Ingredients

• 2 lbs (900 g) beef chuck, cut into 1½–2 inch cubes

• 3 tbsp lard or oil

• 2 large onions, finely chopped

• 2–3 tbsp sweet Hungarian paprika (key ingredient!)

• 1 tsp caraway seeds (optional but traditional)

• 2 cloves garlic, minced

• 1 green pepper, chopped (optional)

• 1 tomato, chopped or ½ cup canned tomatoes

• Salt & black pepper

• 1 cup water or beef broth (add as needed)

Instructions

1. Heat fat in a heavy pot. Add onions and cook low and slow until soft and lightly golden.

2. Remove pot from heat. Stir in paprika (important so it doesn’t burn).

3. Add beef, garlic, caraway, pepper, tomato, salt, and pepper.

4. Return to low heat. Cover and let meat release its juices—no extra liquid yet.

5. Simmer gently 1½–2 hours, stirring occasionally.

   • Add small amounts of water/broth only if needed.

6. Cook until beef is tender and sauce is thick and glossy—not soupy.

How to Serve (Traditional)

• 🥔 Boiled potatoes or mashed potatoes

• 🍝 Egg noodles (nokedli / csipetke)

• 🥖 Crusty bread

• 🥛 Sour cream on the side

Authentic Tips (Very Hungarian 😉)

• No flour, no wine, no carrots

• Paprika quality matters more than anything

• Thicker sauce comes from onions breaking down, not thickeners

If you want, I can also share:

• Slow-cooker version

• Difference between pörkölt vs gulyás vs paprikás

• Pork or chicken pörkölt variations