📝 About This Recipe
This isn't your average soup; this is a traditional Pörkölt, a thick, concentrated beef stew that represents the soul of Hungarian countryside cooking. Characterized by a rich, mahogany-hued sauce created from a slow-rendered base of onions and premium sweet paprika, the beef becomes melt-in-your-mouth tender through patient simmering. It is a masterclass in how simple, high-quality ingredients can transform into a deeply savory, aromatic masterpiece.
🥗 Ingredients
The Meat
- 2.5 pounds Beef Chuck or Shin (cut into 1.5-inch cubes, trimmed of excess tough gristle)
- 3 tablespoons Lard or Sunflower Oil (traditional lard provides the most authentic flavor)
The Aromatics
- 3 large Yellow Onions (very finely minced; the onions create the body of the sauce)
- 4 cloves Garlic (finely mashed or minced)
- 4 tablespoons Hungarian Sweet Paprika (use high-quality imported Kalocsa or Szeged paprika)
- 1 teaspoon Caraway Seeds (lightly crushed to release oils)
- 2 pieces Bay Leaves
Vegetables and Liquids
- 1 piece Italian Frying Pepper or Banana Pepper (seeded and finely chopped)
- 1 large Roma Tomato (peeled and finely chopped)
- 1-2 cups Beef Broth or Water (added sparingly as needed)
- 1/2 cup Red Wine (optional; use a dry red like Kadarka or Merlot)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven (traditionally a bogrács), melt the lard over medium-low heat.
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2
Add the finely minced onions and a pinch of salt. Sauté slowly for 15-20 minutes, stirring occasionally, until the onions are translucent and starting to turn golden, but not browned. This creates the 'pörkölt' base.
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3
Briefly stir in the chopped pepper and tomato, cooking for another 5 minutes until they soften into the onion mixture.
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4
Remove the pot from the heat. This is crucial: stir in the paprika and caraway seeds. Removing from heat prevents the paprika from burning and becoming bitter.
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5
Add the beef cubes to the pot and return to medium heat. Stir well to coat every piece of meat in the paprika and onion mixture.
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6
Cook the meat for about 10 minutes until it releases its own juices and the exterior changes color. Do not rush this 'braising in its own juice' phase.
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7
Add the minced garlic, bay leaves, and the red wine (if using). Let the alcohol simmer off for 2 minutes.
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8
Add just enough beef broth or water to barely cover the meat. A true Pörkölt should have a thick, short sauce, not a thin soup consistency.
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9
Reduce heat to the lowest setting, cover with a tight-fitting lid, and let it simmer gently. Check every 30 minutes, adding a splash of liquid only if the sauce looks too dry or starts to stick.
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10
Simmer for 2.5 to 3 hours. The meat is ready when it can be easily pierced with a fork but isn't completely falling apart into shreds.
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11
In the final 15 minutes, remove the lid to allow the sauce to reduce further until it is thick, glossy, and rich. Season with salt and pepper to taste.
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12
Let the dish rest for 10 minutes before serving to allow the flavors to settle and the sauce to achieve its perfect sheen.
💡 Chef's Tips
Always use high-quality Hungarian paprika; supermarket 'paprika' often lacks the necessary depth and sweetness. Never brown the meat at high heat initially; the traditional method relies on the meat slowly releasing its juices into the onion base. If the sauce is too thin at the end, never use flour. Simply simmer with the lid off to reduce the liquid naturally. For the best flavor, make this a day in advance; the spices mellow and the beef absorbs more flavor overnight. Use a cut of meat with plenty of connective tissue, like beef shin, for the most gelatinous and silky sauce.
🍽️ Serving Suggestions
Serve with handmade Nokedli (Hungarian dumplings) or Galuska to soak up the rich sauce. A side of crunchy pickled cucumbers or a vinegar-based cabbage salad provides the perfect acidic contrast. Pair with a bold Hungarian dry red wine, such as Egri Bikavér (Bull's Blood). Top with a small dollop of sour cream only if you prefer a creamier finish, though purists eat it plain. Serve with thick slices of fresh sourdough bread for cleaning the plate.