Name: Hungarian Braised Beef (Pörkölt) Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Hungarian
Ingredients: 2 pounds beef chuck, cut into bite-size pieces; 1 large onion, diced; 1 green pepper, diced; 1 red pepper, diced; 2 cloves garlic, chopped; 2 tablespoons tomato paste; 2 cups beef broth; 4 tablespoons Hungarian sweet paprika; 1 tablespoon Hungarian hot paprika; 1/2 teaspoon caraway seeds, ground; 1/2 teaspoon marjoram (optional); 1 bay leaf (optional); Salt and pepper to taste

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If you’ve ever wanted to dive into the comforting world of traditional Hungarian cuisine, this Hungarian Braised Beef (Pörkölt) Recipe is the perfect place to start. Rich, tender, and bursting with layers of smoky paprika and slow-cooked flavor, it’s a hearty dish that wraps you in warm, rustic goodness from the very first bite. Whether you’re a seasoned cook or just looking to add a soul-satisfying meal to your repertoire, this recipe captures the essence of Hungary’s beloved culinary heritage with every simmer and stir.

Ingredients You’ll Need

The image shows various ingredients arranged on a wooden surface. There is a white plate filled with many pieces of raw red meat, placed right side of the image. Surrounding it are six white bowls: one with bright green chopped bell peppers, one with finely chopped white onions, one with chopped red bell peppers, one with a mix of spices in red, orange, and green colors, one with minced garlic, red paste, and two brown bay leaves, and one big white bowl filled with a smooth purple liquid. All items are neatly presented with clear texture and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is the secret to nailing this Hungarian Braised Beef (Pörkölt) Recipe. Each component brings its own magic, blending to create a dish that’s balanced in flavor, texture, and aroma.

2 pounds beef (such as chuck): Perfect for slow braising, chuck becomes incredibly tender and flavorful.
1 large onion, diced: Adds sweetness and depth as it slowly softens during cooking.
1 green pepper, diced: Brings a fresh, slightly grassy note that complements the rich beef.
1 red pepper, diced: Offers a mild sweetness and vibrant color to brighten the dish.
2 cloves garlic, chopped: Essential for that aromatic kick that ties all flavors together.
2 tablespoons tomato paste: Concentrates flavor and adds subtle acidity, enhancing richness.
2 cups beef broth: Provides the braising liquid that softens the meat and carries the paprika’s warmth through the dish.
4 tablespoons Hungarian sweet paprika: The star spice that defines Pörkölt with its smoky, sweet essence.
1 tablespoon Hungarian hot paprika: Injects just the right amount of heat and complexity.
1/2 teaspoon caraway seeds, ground: Delivers an earthy undertone that adds depth and tradition.
1/2 teaspoon marjoram (optional): A subtle herbaceous note that lifts the overall flavor.
1 bay leaf (optional): Adds a gentle fragrance perfect for slow-cooked dishes.
Salt and pepper to taste: Simple essentials to bring all flavors into perfect harmony.

How to Make Hungarian Braised Beef (Pörkölt) Recipe

Step 1: Prepare Your Ingredients

Start by cutting the beef into bite-sized pieces to ensure even cooking and a perfect, tender bite. Dice the onions and peppers finely so they meld beautifully into the sauce. Chop the garlic just enough to release its fragrance without overpowering the dish.

Step 2: Sauté the Aromatics

In a heavy-bottomed pot or Dutch oven, gently sauté the diced onions over medium heat until they turn translucent and sweet. Add the diced green and red peppers next, allowing their flavors to soften and mingle. Toss in the garlic just for a minute, releasing its aroma without burning it.

Step 3: Brown the Beef

Increase the heat slightly and add the beef chunks to the pot. Brown them on all sides to lock in juices and develop that rich, caramelized exterior integral to the dish’s depth of flavor.

Step 4: Add Paprika and Tomato Paste

Sprinkle the sweet and hot Hungarian paprika over the browned beef and stir quickly to coat everything evenly. This step is crucial because paprika can burn fast, so a swift mix and immediate addition of liquids prevent bitterness. Then, stir in the tomato paste, giving the stew its characteristic rich color and subtle tang.

Step 5: Pour in the Broth and Season

Pour the beef broth to cover the meat and vegetables. Add the ground caraway seeds, marjoram, bay leaf (if using), and season generously with salt and pepper. Give everything a good stir, making sure the spices are well distributed.

Step 6: Slow Braise Until Tender

Reduce the heat to low, cover the pot, and let the Pörkölt simmer slowly for at least 2 hours. This low and slow method is what transforms the beef to fork-tender perfection, while the flavors harmonize beautifully. Occasionally check, stirring gently and adding a splash of water if it looks too dry.

How to Serve Hungarian Braised Beef (Pörkölt) Recipe

The image shows a white plate with two main parts: on one side, there is a rich brown stew with chunks of meat and pieces of red bell pepper, covered in a shiny, thick sauce with chopped green herbs sprinkled on top. Next to it, there is a serving of pale yellow curly egg noodles with a soft texture, also sprinkled with a few green herb pieces. The background is a white marbled surface, and in the back, there are two small white bowls, one filled with yellow pickles and the other with white sour cream. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Traditionally, a sprinkle of fresh chopped parsley on top adds a pop of green and fresh flavor that balances the smoky richness. For some extra flair, add a dollop of sour cream on the side to lend creaminess and a slight tang.

Side Dishes

Pörkölt pairs wonderfully with nokedli (Hungarian dumplings), but soft egg noodles, creamy mashed potatoes, or even crusty bread work beautifully to soak up the luscious sauce. These sides provide comfort and texture contrast that will make your plate truly satisfying.

Creative Ways to Present

If you want to impress, serve the Hungarian Braised Beef (Pörkölt) Recipe in a rustic terra cotta bowl, surrounded by a ring of freshly made dumplings or buttered spaetzle. Add a small ramekin of sour cream and a slice of pickled cucumber to brighten the experience and add authenticity.

Make Ahead and Storage

Storing Leftovers

This dish tastes even better the next day as the flavors have time to meld fully, so be sure to refrigerate leftovers in an airtight container for up to 3 days. Just give it a gentle reheat on the stove with a splash of broth to keep the beef juicy.

Freezing

Hungarian Braised Beef (Pörkölt) Recipe freezes wonderfully. Portion it out into freezer-safe containers and it will keep for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat slowly to preserve the tenderness and flavor.

Reheating

Reheat the stew slowly on the stovetop over low heat to ensure the beef remains soft and the sauce stays rich. Avoid microwave reheating if you can, or do it in short bursts with stirring in between to prevent drying out.

FAQs

What cut of beef is best for Hungarian Braised Beef (Pörkölt) Recipe?

Chuck is ideal because it becomes tender and flavorful when slow-cooked, but you can also use brisket or beef shoulder as great alternatives.

Can I substitute the paprika with other spices?

While you can try other spices, the paprika is essential to authentic Pörkölt. Hungarian sweet and hot paprika provide the characteristic smoky and mildly spicy flavors unique to this dish.

Is marjoram necessary in this recipe?

Marjoram is optional and adds a subtle herbal note that enhances the flavor complexity, but the dish is still delicious without it.

How long should I braise the beef for the best texture?

At least 2 hours on low heat is recommended to break down the connective tissue for melt-in-your-mouth tenderness. You can go longer if you have the time.

What can I serve with Hungarian Braised Beef (Pörkölt) Recipe if I don’t have nokedli?

Soft egg noodles, mashed potatoes, or even rice are excellent alternatives that will soak up the rich sauce and complement the beef beautifully.

Final Thoughts

There is something truly special about preparing and savoring Hungarian Braised Beef (Pörkölt) Recipe. It’s a heartwarming dish that invites slow, joyful cooking and even slower savoring around the table. I wholeheartedly encourage you to give this recipe a try and bring a taste of Hungary’s culinary soul into your home. Once you do, I’m sure it will become a cherished favorite to return to over and over again.