Authentic Hungarian Pörkölt: A Step-by-Step Recipe

Ingredients

  • 1 kg boneless beef chuck
  • 2 tablespoons oil or lard
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 2 bell peppers, diced
  • 2 tomatoes, diced
  • 3 tablespoons Hungarian paprika
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • 1.5 litres water or beef stock
  • Salt and pepper to taste

Steps and instructions

  1. Heat the oil or lard in a large pot over medium heat.
  2. Add the onions to the pot and sauté until they turn translucent.
  3. Add the minced garlic to the pot and sauté for another minute until the garlic is fragrant.
  4. Add the diced bell peppers and tomatoes to the pot and stir until they are well combined with the onions and garlic.
  5. Add the beef to the pot and sear on all sides until it's browned.
  6. Lower the heat and add the Hungarian paprika, caraway seeds, and bay leaf to the pot. Stir until the beef is well coated with the spices.
  7. Add the water or beef stock to the pot, along with salt and pepper to taste.
  8. Bring the liquid to a boil, then reduce to a simmer. Cover the pot and let the stew simmer for about 2 hours, until the beef is tender and the flavors are well combined.
  9. Check the stew occasionally and add more water or stock if needed. Adjust the salt and pepper if necessary.
  10. Once the beef is tender, remove the pot from the heat. Let the stew rest for a few minutes before serving.

Tools for making

  • Large pot - A pot large enough to hold the stew and accommodate stirring.
  • Chef's knife - A sharp knife for chopping the onions, garlic, bell peppers, and tomatoes.
  • Cutting board - A sturdy surface for cutting the vegetables and prepping the beef.
  • Wooden spoon - A wooden spoon for stirring the stew and scraping the bottom of the pot.
  • Measuring spoons - A set of measuring spoons for accurately measuring the paprika, caraway seeds, and salt and pepper.
  • Measuring cup - A measuring cup for measuring the water or beef stock.
  • Ladle - A ladle for serving the stew.
  • Tongs - Tongs for searing and flipping the beef in the pot.
  • Serving bowls - Bowls for serving the Pörkölt.
  • Optional: Bread or noodles - Bread or noodles to serve with the stew, if desired.

Recipe variations

  • Use pork instead of beef for a different flavor.
  • Replace the beef with chicken for a lighter version.
  • Add vegetables like carrots, potatoes, or mushrooms for added texture and flavor.
  • Experiment with different types of paprika, such as smoked or sweet, to vary the spice level.
  • Include a splash of red wine for added richness.
  • Add sour cream or yogurt to the finished dish for a creamy twist.
  • Try serving the pörkölt over egg noodles or rice instead of bread.
  • For a spicier version, add chili flakes or hot paprika.
  • Include diced bacon or pancetta for a smoky flavor.
  • Add a squeeze of lemon juice or a dash of vinegar for a tangy note.

Recipe overview

Pörkölt is a comforting and hearty Hungarian stew that's sure to delight your taste buds. This dish features tender chunks of beef chuck simmered in a rich and flavorful sauce. The sauce gets its distinctive taste from a blend of ingredients including onions, garlic, bell peppers, tomatoes, Hungarian paprika, caraway seeds, and a bay leaf. The result is a deeply savory and slightly spicy stew that's perfect for a cozy dinner. This recipe requires some patience, as the beef needs to simmer for about two hours until it's tender and the flavors are well combined. However, the end result is absolutely worth the wait. Enjoy this Pörkölt with a side of noodles or bread for a complete and satisfying meal.

Common questions

  1. Can I use a different cut of beef? Yes, you can use other cuts such as beef stew meat or beef shoulder if you prefer.
  2. Can I use a different type of paprika? While Hungarian paprika is traditional, you can use other types such as smoked paprika or sweet paprika if you don't have Hungarian paprika on hand.
  3. Can I make this recipe in a slow cooker? Absolutely! Brown the beef and sauté the onions, garlic, bell peppers, and tomatoes in a pan, then transfer everything to a slow cooker along with the spices and liquids. Cook on low heat for 6-8 hours or until the beef is tender.
  4. Can I freeze the leftovers? Yes, this stew freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  5. What can I serve with Pörkölt? Pörkölt is traditionally served with Hungarian egg noodles (nokedli) or boiled potatoes. It also pairs well with crusty bread or rice.
  6. Can I adjust the spiciness of the dish? Absolutely! If you prefer a milder flavor, you can reduce the amount of Hungarian paprika or use a combination of sweet and smoked paprika.

Serving dishes and utensils

  • Large pot - A large pot is essential for cooking and simmering the stew.
  • Wooden spoon - A wooden spoon is useful for stirring and combining the ingredients in the pot.
  • Chef's knife - A sharp chef's knife is needed for chopping onions, garlic, bell peppers, and tomatoes.
  • Cutting board - A cutting board provides a stable surface for chopping and preparing ingredients.
  • Measuring spoons - Measuring spoons are helpful for accurately measuring spices and seasonings.
  • Tongs - Tongs are useful for flipping and searing the beef in the pot.
  • Ladle - A ladle is needed for serving the stew into bowls.
  • Soup bowls - Soup bowls are ideal for serving the Pörkölt stew.
  • Garnish - Optional garnishes such as fresh parsley or sour cream can be served on the side.

Origin stories

Pörkölt, a hearty and savory stew, is a beloved dish in the cuisine of Hungary. Its name has an interesting origin, being derived from the Hungarian verb "pörköl", which means to roast or to sizzle. Despite this, Pörkölt is not roasted but slow-cooked, much like a stew. Traditional Hungarian Pörkölt is cooked in a bogrács, a special Hungarian cauldron, over an open fire. This dish is so integrally linked to Hungarian culture that it is often cooked in large quantities at communal gatherings and festivals, filling the air with its rich, appetizing aroma. Pörkölt is a testament to Hungarian culinary tradition, proving that with simple ingredients and a little bit of time, a truly comforting meal can be made.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.