📝 About This Recipe
Deep in the heart of the Great Hungarian Plain, this authentic Pörkölt represents the soul of Magyar cooking. Unlike soupier versions, this is a thick, luscious braise characterized by a rich 'szaft' (gravy) created from the slow breakdown of onions and the vibrant glow of premium sweet paprika. It is a masterclass in patience, transforming humble cuts of beef into a melt-in-your-mouth masterpiece that smells of woodsmoke and tradition.
🥗 Ingredients
The Meat
- 2.5 pounds Beef Chuck or Shin (cut into 1.5-inch cubes, patted dry)
The Aromatics
- 3 tablespoons Lard or Bacon Fat (traditional; or use high-quality vegetable oil)
- 3 large Yellow Onions (finely diced; should be roughly equal in volume to the meat)
- 4 cloves Garlic (minced)
- 1 Hungarian Wax Pepper (seeded and diced; or a yellow bell pepper)
- 1 large Roma Tomato (peeled and finely chopped)
The Spice & Liquid
- 4 tablespoons Authentic Hungarian Sweet Paprika (ensure it is fresh and high quality)
- 1 teaspoon Caraway Seeds (lightly crushed)
- 1 piece Bay Leaf
- 1/2 to 1 cup Beef Stock or Water (added sparingly as needed)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
-
1
In a heavy-bottomed Dutch oven or cast iron pot, melt the lard over medium-low heat.
-
2
Add the finely diced onions and a pinch of salt. Sauté slowly for 15-20 minutes, stirring occasionally, until they are translucent and golden but not browned. The onions must almost melt to create the sauce's body.
-
3
Stir in the diced Hungarian pepper and cook for another 5 minutes until softened.
-
4
Remove the pot from the heat momentarily. This is crucial: stir in the 4 tablespoons of paprika, coating the onions. Removing from heat prevents the paprika from burning and becoming bitter.
-
5
Add the beef cubes to the pot and return to medium-high heat. Stir well to coat every piece of meat in the paprika-onion mixture.
-
6
Cook for 8-10 minutes, stirring frequently, until the meat has released its natural juices and changed color.
-
7
Add the minced garlic, crushed caraway seeds, chopped tomato, and bay leaf. Season generously with salt and black pepper.
-
8
Reduce the heat to very low. Cover the pot with a tight-fitting lid. Pörkölt should ideally cook in its own juices.
-
9
Check the pot every 20 minutes. If the liquid has evaporated and the meat is sticking, add a small splash (2-3 tablespoons) of beef stock or water. You want a thick sauce, not a soup.
-
10
Simmer gently for 2 to 2.5 hours. The timing depends on the cut of beef; it is finished when the meat is fork-tender and the sauce is thick and glossy.
-
11
In the final 15 minutes, taste for seasoning and add more salt if the flavors haven't fully 'popped'.
-
12
Remove the bay leaf before serving. Let the stew rest for 10 minutes off the heat to allow the oils to settle and the flavors to meld.
💡 Chef's Tips
Always use authentic Hungarian paprika (labeled Kalocsa or Szeged) for the correct flavor profile and deep red color. Never brown the meat first; in a true Pörkölt, the meat steams and braises in the onion juices to stay succulent. The onion-to-meat ratio is key; do not skimp on the onions as they provide the natural thickening agent for the sauce. If you like heat, add a half teaspoon of 'Erős Pista' (Hungarian chili paste) or a pinch of hot paprika. This dish tastes even better the next day after the spices have fully permeated the beef.
🍽️ Serving Suggestions
Serve over 'Nokedli' (Hungarian flour dumplings) or buttered egg noodles to soak up the rich gravy. A side of 'Uborkasaláta' (creamy Hungarian cucumber salad) provides a bright, acidic contrast to the rich meat. Top with a dollop of cold sour cream if you prefer a creamier finish. Pair with a robust Hungarian red wine like Egri Bikavér (Bull's Blood). Serve with thick slices of crusty sourdough bread for cleaning the plate.