📝 About This Recipe
Transport your kitchen to the heart of Budapest with this rich, deeply savory beef stew. Unlike the soupy versions often found abroad, an authentic Pörkölt is a thick, concentrated masterpiece where tender morsels of beef are enveloped in a silky sauce of caramelized onions and premium Hungarian paprika. Using the Instant Pot transforms tough chuck roast into melt-in-your-mouth perfection in a fraction of the time, preserving the vibrant color and smoky depth of the spices.
🥗 Ingredients
The Meat & Aromatics
- 2.5 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 3 large Yellow Onions (finely diced; the onions provide the sauce's body)
- 4 cloves Garlic (minced)
- 2 tablespoons Lard or Vegetable Oil (traditional lard provides the best authentic flavor)
The Spice Heart
- 4 tablespoons Sweet Hungarian Paprika (use high-quality imported brands like Szeged)
- 1/2 teaspoon Hot Hungarian Paprika (optional, for a subtle kick)
- 1 teaspoon Caraway Seeds (lightly crushed to release oils)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
Liquids & Vegetables
- 1 medium Italian Frying Pepper or Bell Pepper (seeded and finely chopped)
- 1 large Roma Tomato (peeled and finely chopped)
- 1/2 cup Beef Bone Broth (only a small amount is needed for the pressure cooker)
- 1/4 cup Dry Red Wine (optional, for deglazing)
For Serving
- 1/2 cup Sour Cream (for dolloping at the table)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode (High/More setting). Once the display reads 'Hot', add the lard or oil.
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2
Add the diced onions to the pot. Sauté for 8-10 minutes, stirring frequently, until they are golden brown and translucent. Do not rush this step; the caramelized onions are the foundation of the sauce.
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3
Stir in the minced garlic, chopped pepper, and chopped tomato. Cook for another 3 minutes until the vegetables soften.
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4
Press 'Cancel' to turn off the heat. This is crucial: let the pot cool for a minute before adding the paprika. Paprika is high in sugar and will turn bitter if scorched.
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5
Add the sweet and hot paprika, caraway seeds, salt, and pepper. Stir well into the onion mixture for 30 seconds to let the residual heat bloom the spices.
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6
Add the beef cubes to the pot and toss thoroughly to coat every piece of meat in the paprika-onion paste.
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7
Pour in the beef broth and red wine. Use a wooden spoon to scrape the bottom of the pot (deglaze) to ensure no bits are stuck, which prevents the 'Burn' signal.
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8
Secure the lid and set the steam release valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' on High Pressure for 35 minutes.
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9
When the cooking time is up, allow for a 'Natural Pressure Release' (NPR) for at least 15 minutes. This keeps the meat tender; a quick release can cause the muscle fibers to toughen.
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10
Carefully release any remaining pressure and open the lid. The beef should be fork-tender and the sauce thick.
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11
If the sauce is too thin, turn on 'Sauté' mode and simmer for 5 minutes with the lid off to reduce and concentrate the flavors.
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12
Taste and adjust seasoning with more salt or pepper if needed. Serve hot over traditional noodles or dumplings.
💡 Chef's Tips
Always use authentic Hungarian Paprika (labeled 'Édes' for sweet); generic paprika lacks the necessary depth and oil content. Never brown the meat first in a Pörkölt; the meat should 'stew' in the onion juices to maintain its specific texture. Finely dicing the onions is key—they should completely break down during pressure cooking to create a naturally thick gravy. If you can't find lard, use a high-quality oil, but avoid olive oil as its flavor profile clashes with the paprika. Leftovers are even better the next day as the flavors continue to meld and deepen in the fridge.
🍽️ Serving Suggestions
Serve over Nokedli (Hungarian flour dumplings) or Spaetzle to soak up the rich gravy. Accompany with a side of 'Uborkasaláta' (Hungarian cucumber salad with vinegar and sour cream) to cut through the richness. A dollop of cold sour cream on top provides a beautiful creamy contrast to the spiced beef. Pair with a bold Hungarian red wine like Egri Bikavér (Bull's Blood) or a peppery Syrah. Provide thick slices of crusty rye bread for mopping up every last drop of the paprika sauce.