Ultimate Hungarian Beef Stew (Pörkölt)
Servings: 2 persons
Calories: 642kcal
An authentic, one-pot Hungarian Beef Stew (Pörkölt) featuring meltingly tender beef in a rich, velvety paprika gravy. No flour, no shortcuts—just traditional Transylvanian flavors.
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Equipment
- 1 Dutch Oven or Heavy-Bottomed Pot Essential for even heat distribution during the long, 3-hour simmer. (Cast iron is highly recommended for that authentic Bogrács feel indoors!)
- 1 Large Cutting Board For prepping the beef and dicing all those fresh vegetables.
- 1 Sharp Chef’s Knife To get those onions chopped finely enough to melt into the "szaft."
- 1 Slotted Spoon Perfect for removing the seared meat from the pot while leaving the flavorful oils behind for the onions.
- 1 Wooden Spoon or Heat-Resistant Spatula For scraping the fond (brown bits) off the bottom of the pot to build that rich gravy.
- 1 Medium Bowl To toss the beef cubes with the wheat flour.
Ingredients
- 500 g beef meat Shoulder or Chuck, diced into 4-5cm cubes
- 1 pc yellow onion finely chopped
- 1 pc carrot sliced
- 1 pc sweet bell pepper diced
- 2 pcs tomatoes diced
- 2 cloves garlic minced
- 50 g wheat flour for coating
- 3 tablespoon sunflower oil or Lard for traditional flavor
- 1 pc bay leaf
- 1 tbs sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon tomato paste
- 1 teaspoon sweet pepper paste Piros Arany
- 1 teaspoon paprika Hungarian, sweet
Instructions
- Prep the Meat: Dry the beef cubes with paper towels. Roll them in wheat flour and shake off any excess.
- Sear: Heat oil or lard in a Dutch oven over medium-high heat. Fry the beef in batches until a deep golden crust forms. Remove meat and set aside.
- Sauté Aromatics: In the same pot, fry the chopped onions until golden. Add the garlic, sliced carrots, and bell pepper. Sauté for 4-5 minutes.
- The Paprika Moment: Pull the pot off the heat. Stir in the sea salt, black pepper, tomato paste, pepper paste, and Hungarian paprika. Stir quickly to dissolve in the fat.
- Combine: Add the meat back to the pot along with the diced tomatoes and the bay leaf. Mix well.
- Simmer: Add just enough water (or red wine) to cover the meat. Cover with a lid, reduce heat to low, and simmer for 2.5 to 3 hours.
- Finish: The stew is ready when the "szaft" (gravy) is thick and the meat can be broken easily with a spoon.
Video
Notes
- The Szaft: If the liquid reduces too much before the meat is tender, add a small splash of water.
- Serving Suggestion: Best served with Caramelized Onion Mashed Potatoes or Homemade Potato Bread.
- Make Ahead: This dish tastes even better the next day!
Nutrition
Serving: 1grams | Calories: 642kcal | Carbohydrates: 23g | Protein: 59g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 23g | Cholesterol: 155mg | Sodium: 3654mg | Potassium: 959mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 7mg
