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Hungarian Braised Beef (Pörkölt) Recipe

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4 from 25 reviews

Hungarian Braised Beef, or Pörkölt, is a hearty and flavorful stew featuring tender chunks of beef slowly cooked with onions, peppers, garlic, and a blend of sweet and hot Hungarian paprika. This traditional dish highlights rich paprika and comforting spices, resulting in a deeply savory meal perfect for chilly evenings or family dinners.

  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings

Ingredients

Main 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

Spices and Seasonings

  • 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

Instructions

  1. Prepare the Ingredients: Dice the onion, green pepper, and red pepper finely. Chop the garlic cloves and cut the beef into bite-size pieces for even cooking.
  2. Sauté the Onion and Peppers: In a large heavy-bottomed pot or Dutch oven, heat some oil over medium heat. Add the diced onion and cook until translucent. Add the diced green and red peppers and cook until softened.
  3. Add Garlic and Tomato Paste: Stir in the chopped garlic and cook for 1 minute until fragrant. Mix in the tomato paste and cook for another 2 minutes to develop the flavors.
  4. Add the Paprika and Spices: Remove the pot from heat momentarily and stir in the sweet and hot Hungarian paprika along with the ground caraway seeds, marjoram, and bay leaf if using. This prevents the paprika from burning and becoming bitter.
  5. Add the Beef and Broth: Return the pot to heat, add the beef pieces, and stir well to coat with the paprika mixture. Pour in the beef broth and bring to a gentle simmer.
  6. Simmer Slowly: Cover and let the stew simmer on low heat for 1.5 to 2 hours until the beef is tender and the flavors meld together. Stir occasionally and adjust seasoning with salt and pepper to taste.
  7. Final Touches: Remove the bay leaf, check seasoning one last time, and serve hot with Hungarian nokedli (dumplings), potatoes, or crusty bread.

Notes

  • Use Hungarian sweet and hot paprika for authentic flavor; substitute with regular smoked paprika if unavailable but reduce quantities as needed.
  • Marjoram and bay leaf are optional but add traditional aromatic notes.
  • Slow simmering is essential to tenderize the beef and develop deep flavors.
  • This dish pairs wonderfully with egg noodles, mashed potatoes, or crusty bread.
  • Leftovers taste even better the next day as the flavors continue to meld.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Hungarian

Find it online: https://allyumcooks.com/hungarian-braised-beef-porkolt-recipe/