Authentic Hungarian Beef Paprikash

Course: Dinner, Main Course, Stew

Cuisine: Hungarian, Transylvanian

Diet: Halal, Low Lactose

Keyword: authentic Hungarian beef paprikash, beef paprikash, beef paprikash recipe, Hungarian beef paprikash, Hungarian beef paprikash recipe, Hungarian Beef Stew, Marhapörkölt

Prep Time: 15

Cook Time: 1 45

Total Time: 2

Servings: portions

Calories: 562kcal

Author: Timea

An authentic Hungarian beef paprikash recipe featuring melt-in-your-mouth braised beef stewed low and slow with sweet onions, garlic, and genuine Hungarian sweet paprika. Serve classic with rich red sauce or finish with a silky swirl of sour cream alongside homemade nokedli dumplings or parsley potatoes.

Print Recipe

Metrics - US Customary

Equipment

1 heavy-bottomed Dutch oven or cast iron braiser
1 chef’s knife & cutting board
1 wooden spoon

Ingredients

700 g beef chuck cut into 2.5 cm / 1-inch cubes
2 pieces onions medium-size, yellow, finely diced
1 piece bell pepper red, diced small
2 cloves garlic finely minced or pressed
100 ml sunflower oil or pork lard, duck fat
3 teaspoon paprika Hungarian sweet, approx. 1 tablespoon / Édesnemes
2 tablespoon tomato puree tomato paste
1 teaspoon goulash paste Gulyáskrém, optional
1 teaspoon red pepper paste Piros Arany, optional
1 teaspoon carraway seeds whole
2 pieces bay leaves dried
2 teaspoon sea salt fine, adjust to taste
1.5 teaspoon ground pepper freshly ground, divided
500 ml vegetable stock beef broth, or hot water
3 tablespoon full-fat sour cream optional, for creamy finish

Instructions

Prep the meat and vegetables: Cut the beef into uniform 1-inch (2.5 cm) cubes. Finely chop the onions, dice the red bell pepper, and mince the garlic cloves.
Sauté the aromatics: Melt the lard (or heat the sunflower oil) in a Dutch oven or cast iron braiser over medium heat. Add the onions and sauté gently for 2–3 minutes until soft and translucent (do not brown).
Add peppers and garlic: Stir in the diced bell pepper, minced garlic, and 1 teaspoon of sea salt. Sauté for another 3–4 minutes until softened and fragrant.
Brown the beef: Stir in half a teaspoon of black pepper, caraway seeds, and bay leaves. Add the cubed beef and sauté for about 5 minutes, stirring occasionally until the meat changes color and releases its natural juices.
Bloom the paprika: Reduce the heat to low (or slide the pot off the heat briefly). Stir in the tomato paste, goulash paste, red pepper paste, remaining salt and black pepper, and the sweet Hungarian paprika. Stir vigorously for 30 seconds to coat every piece of beef in the fragrant spice paste.
Simmer low and slow: Pour in the broth or water (just enough to barely cover the meat). Bring to a simmer, cover with a tight-fitting lid, and reduce heat to low. Simmer for 1 hour and 30 minutes to 1 hour and 45 minutes, stirring every 20 minutes to prevent sticking. If the liquid reduces too quickly, add 50–100 ml of hot water.
Finish and serve: The stew is ready when the beef is spoon-tender and the sauce has reduced into a thick, glossy gravy. Discard the bay leaves.
- For a creamy finish: Whisk 3 tablespoons of sour cream with a ladle of hot cooking liquid in a small bowl until smooth, then stir back into the simmering pot over low heat for 2 minutes.
Plating: Serve hot over homemade nokedli (spaetzle), boiled parsley potatoes, or mashed potatoes, accompanied by traditional pickled cucumbers.

Video

Notes

Cooking Fat: For genuine Hungarian depth, use authentic pork lard (sertészsír) or duck fat. Sunflower oil is the best neutral alternative.
Paprika Care: Always pull the pot off scorching heat before stirring in dry Hungarian paprika; direct burning heat turns paprika bitter.
Paste Substitutions: If you cannot source Hungarian Gulyáskrém or Piros Arany, simply add 1 extra tablespoon of tomato puree and an extra pinch of sweet paprika.
Make-Ahead & Freezing: This stew tastes even richer the next day. It freezes well for up to 3 months (freeze without sour cream; add fresh sour cream when reheating).

Nutrition