📝 About This Recipe
Step into the heart of Hungary with this rich, melt-in-your-mouth beef Pörkölt. Unlike the soupier Goulash often found abroad, this is a thick, concentrated stew defined by its deep mahogany color and the incredible marriage of slow-rendered lard, sweet onions, and world-class Hungarian paprika. It is a rustic masterpiece that relies on patience and high-quality ingredients to achieve its signature silky, collagen-rich sauce.
🥗 Ingredients
The Meat and Fat
- 3 pounds Beef Chuck or Shank (cut into 1.5-inch cubes, well-marbled)
- 3 tablespoons Lard or Bacon Fat (traditional; can substitute with vegetable oil if necessary)
- 2 ounces Smoked Slab Bacon (finely diced for extra depth)
The Aromatics and Spice
- 3 large Yellow Onions (finely minced; should be roughly half the weight of the meat)
- 4 tablespoons Hungarian Sweet Paprika (high quality, authentic Kalocsa or Szeged variety)
- 4 cloves Garlic (minced)
- 1 teaspoon Caraway Seeds (crushed or toasted)
- 1 piece Hungarian Wax Pepper (deseeded and chopped; or use an Italian frying pepper)
- 1 large Roma Tomato (peeled and finely chopped)
Liquids and Seasoning
- 1/2 cup Dry Red Wine (preferably a Hungarian Kadarka or Bull's Blood (Egri Bikavér))
- 1 cup Beef Broth or Water (used sparingly to keep the stew thick)
- 2 teaspoons Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or a traditional bogrács, melt the lard over medium heat. Add the finely diced bacon and cook until the fat renders and the bacon begins to crisp.
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2
Add the minced onions to the pot. Sauté them slowly over medium-low heat for about 15-20 minutes. You want them translucent and golden, but not browned; they should almost melt into a paste.
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3
Stir in the chopped Hungarian pepper and the minced garlic. Cook for another 2-3 minutes until fragrant.
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4
Remove the pot from the heat momentarily. This is crucial: stir in the 4 tablespoons of paprika. Off-heat, the paprika won't burn, which prevents a bitter taste.
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5
Add the beef cubes to the pot and return to medium-high heat. Stir well to coat every piece of meat in the red onion-paprika base. Sear the meat for 5 minutes until the outsides are no longer raw.
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6
Add the chopped tomato, crushed caraway seeds, salt, and black pepper. Stir to combine.
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7
Pour in the red wine and just enough beef broth or water to barely cover the meat. A true Pörkölt is not a soup; the liquid should be thick and concentrated.
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8
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot tightly, and let it cook slowly.
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9
Simmer for approximately 2.5 to 3 hours. Check every 30 minutes, giving it a gentle stir and adding a splash of water only if the sauce looks like it is sticking or becoming too dry.
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10
The dish is ready when the beef is fork-tender and the sauce has reduced into a thick, glossy, dark-red gravy that clings to the meat.
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11
Taste and adjust seasoning with more salt or a pinch of hot paprika if you prefer more heat. Let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Never brown the meat first in a separate pan; in Pörkölt, the meat should release its juices directly into the onion base to create the sauce. Use real Hungarian Paprika—the flavor difference is immense compared to generic grocery store brands. Don't rush the onions; they provide the body and thickness of the sauce as they break down during the long simmer. If the sauce is too thin at the end, simmer uncovered for the last 20 minutes to reduce it to a glaze-like consistency. For the best flavor, make this a day in advance; like all great stews, it tastes even better the next day.
🍽️ Serving Suggestions
Serve with traditional Nokedli (Hungarian flour dumplings) or Galuska to soak up the rich sauce. Accompany with a side of 'Csemege Uborka' (Hungarian pickled cucumbers) to provide a vinegary crunch that cuts through the richness. A dollop of cold sour cream on the side is optional but highly recommended for those who like a creamier finish. Pair with a glass of full-bodied dry red wine, such as a Cabernet Sauvignon or a Hungarian Egri Bikavér. Fresh, crusty sourdough bread is essential for wiping the plate clean of every last drop of gravy.