Entree: Hungary – Budapest & Central Hungary – Pörkölt (Hungarian meat stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) lard or neutral oil (sunflower or vegetable)
- 2 large (about 12 oz / 340 g) onions, finely chopped
- 3 cloves garlic, minced
- 3 tbsp (24 g) sweet Hungarian paprika
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef stock or water, plus more as needed
- 1 medium (about 6 oz / 170 g) bell pepper, seeded and diced (optional, traditional in some versions)
- 1 bay leaf
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) caraway seeds, crushed (optional)
- 1 tbsp (15 ml) sour cream for finishing (optional)

Instructions

1. Pat beef cubes dry and season lightly with salt and pepper. Heat lard or oil in a heavy-bottomed pot over medium heat. Add chopped onions and cook slowly until very soft and lightly golden, about 12–15 minutes.
2. Remove the pot from heat momentarily and stir in the sweet paprika to coat the onions (this prevents paprika from burning). Return to low heat, add garlic and tomato paste, and cook 1 minute.
3. Add the beef cubes and increase heat to medium-high; brown the meat lightly on all sides, stirring so the paprika-coated onions and meat combine.
4. Pour in beef stock (just enough to barely cover the meat), add diced bell pepper if using, bay leaf and crushed caraway seeds; bring to a gentle simmer. Reduce heat to low, cover partially, and simmer until the beef is fork-tender, about 1.5–2 hours. Stir occasionally and add additional water or stock if needed to maintain a saucy consistency.
5. When the meat is tender and sauce has thickened, adjust seasoning with salt and pepper. If desired, swirl in 1 tbsp (15 ml) sour cream off heat for added richness.
6. Remove bay leaf and serve hot, traditionally alongside nokedli (Hungarian dumplings), boiled potatoes or crusty bread.