Entree: Hungary – Great Plain – Pörkölt (Slow-simmered Hungarian meat stew seasoned primarily with sweet paprika and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) lard or vegetable oil
- 1 lb (450 g) onions, finely chopped
- 2 tbsp (14 g) Hungarian sweet paprika, plus extra for serving
- 1 tbsp (15 g) tomato paste
- 2 garlic cloves, minced
- 1 green bell pepper, seeded and sliced (optional)
- 1 cup (240 ml) beef broth or water
- 1/2 tsp (1 g) caraway seeds (optional)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1/2 cup (120 ml) sour cream for finishing (optional)

Instructions

1. Heat lard or oil in a heavy pot over medium-high heat. Pat beef cubes dry and brown in batches without crowding, about 3–4 minutes per side. Remove browned beef and set aside.
2. Reduce heat to medium-low. Add chopped onions to the same pot and cook slowly, stirring frequently, until soft and beginning to caramelize, about 20–30 minutes.
3. Remove pot from the heat, stir in the Hungarian sweet paprika quickly to coat the onions (to avoid burning), then add tomato paste and minced garlic and return to low heat for 1–2 minutes.
4. Return the browned beef to the pot, add sliced bell pepper if using, caraway seeds, bay leaves and enough beef broth or water to barely cover the meat. Bring to a gentle simmer.
5. Cover and simmer on low heat for 1.5–2 hours, stirring occasionally, until meat is fork-tender and sauce is reduced to a thick, glossy stew. Adjust seasoning with salt and pepper.
6. If using, stir in sour cream off the heat to enrich the sauce and warm through without boiling. Serve hot with nokedli (spaetzle), boiled potatoes, or crusty bread and a sprinkle of extra paprika.