Hungarian Pörkölt (Beef Stew) Recipe
Introduction
Pörkölt is a classic Hungarian stew known for its rich, paprika-infused flavor and tender, slow-cooked meat. This comforting dish is perfect for a cozy dinner and is traditionally served over egg noodles. Whether you’re new to Hungarian cuisine or a longtime fan, pörkölt offers hearty satisfaction with every bite.
Ingredients
- 2 pounds chuck roast, cut into bite-sized pieces
- 2 tablespoons oil
- Fresh cracked salt and pepper
- 2 onions, diced
- 8 oz tomato sauce
- 2 teaspoons beef bouillon paste or 2 beef bouillon cubes
- ½ cup water
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon vinegar
- ¼ cup sour cream
- 1 lb egg noodles
Instructions
- Step 1: Season the beef pieces on all sides with salt and pepper. Heat oil in a large cast iron pot over medium-high heat. Once hot, add the beef in small batches to avoid crowding, and brown on all sides. Remove the seared beef and set aside.
- Step 2: Reduce the heat to medium and add a little more oil if needed. Add the diced onions and cook until golden and soft.
- Step 3: Return the browned beef to the pot. Add tomato sauce, beef bouillon, water, Hungarian sweet paprika, and vinegar. Stir to combine.
- Step 4: Cover the pot, reduce heat to low, and let the stew simmer gently for about 2 hours, or until the meat is fall-apart tender.
- Step 5: Remove from heat and let cool for 10 minutes. Stir in the sour cream, then taste and adjust seasoning with additional salt and pepper if needed.
- Step 6: Meanwhile, cook the egg noodles according to package instructions. Serve the pörkölt over the noodles and enjoy.
Tips & Variations
- Use Hungarian sweet paprika for authentic flavor; if using hot paprika, reduce the amount to a few teaspoons and adjust to taste.
- You can substitute beef with other meats like chicken, pork, or game for a different twist.
- Add vegetables such as chopped potatoes or carrots during the last 30 minutes of cooking for added texture and nutrition.
- For a creamier version called Paprikás, add extra sour cream before serving.
Storage
Store leftover pörkölt in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, prepare the recipe up to the point before adding sour cream, cool completely, then freeze in a suitable container for 3 to 4 months. Thaw overnight in the refrigerator, reheat gently, and stir in sour cream before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pork instead of beef for pörkölt?
Yes, pork shoulder or pork butt are great alternatives to beef and will work well in this stew. Adjust cooking time as needed to ensure tenderness.
What is the difference between paprikás and pörkölt?
While both are Hungarian stews flavored with paprika, paprikás includes added sour cream to create a creamier sauce, whereas pörkölt has a thicker, more tomato-forward sauce without as much dairy.
PrintHungarian Pörkölt (Beef Stew) Recipe
Pörkölt is a traditional Hungarian stew made with tender chunks of beef chuck roast simmered in a flavorful sauce rich with Hungarian sweet paprika, onions, tomato sauce, and a hint of vinegar. This comforting dish is perfectly complemented by egg noodles and finished with a creamy touch of sour cream, offering a warm, hearty meal ideal for family dinners.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: About 5 cups (serves 4-5) 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
Meat
- 2 pounds chuck roast, cut into bite size pieces
Cooking
- 2 Tablespoons oil
- Fresh cracked salt and pepper
- 2 onions, diced
- 8 oz tomato sauce
- 2 teaspoons beef bouillon paste or 2 beef bouillon cubes
- ½ cup water
- 3 Tablespoons Hungarian sweet paprika
- 1 tsp vinegar
- ¼ cup sour cream
To Serve
- 1 lb egg noodles
Instructions
- Sear Meat: Season the beef chuck roast pieces generously with salt and freshly cracked pepper on all sides. Heat 2 tablespoons of oil in a large cast iron pot over medium-high heat. Once the oil is hot, add the beef in small batches to avoid overcrowding and sear the meat until browned on all sides. Remove seared meat to a plate and set aside.
- Cook Sauce Ingredients: If needed, add a little more oil to the pot and reduce the heat to medium. Add the diced onions and cook until they become golden and soft. Return the seared beef to the pot, then add tomato sauce, beef bouillon paste or cubes, water, Hungarian sweet paprika, and vinegar. Stir well to combine all ingredients.
- Simmer: Cover the pot, reduce the heat to low, and let the stew simmer gently for about 2 hours, or until the meat is fall-apart tender. After cooking, remove the pot from the heat and let it cool slightly for about 10 minutes.
- Finish with Sour Cream: Stir in ¼ cup of sour cream to add creaminess and a subtle tang to the stew. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Prepare egg noodles according to package instructions. Ladle the pörkölt over the cooked noodles and serve hot for a traditional Hungarian comfort meal.
Notes
- Yield: About 5 cups of pörkölt. Serving size: Approximately 1 cup.
- Hungarian sweet paprika can be found in most grocery spice aisles or online. Using regular hot paprika will alter the flavor, so reduce the quantity accordingly and adjust to taste.
- Variations: You can substitute the beef chuck roast with other meats like chicken, pork, or game meat.
- Add vegetables such as sautéed carrots or potatoes during the last 30 minutes of cooking for added nutrition and flavor.
- To make Paprikás, add extra sour cream at the end to create a creamy Hungarian favorite.
- To freeze: Prepare the recipe through to the simmer step and allow the stew to cool before placing it in a freezer-safe container. Freeze for up to 3-4 months. Thaw in the refrigerator overnight and stir in sour cream before serving.
- Nutrition information does not include the egg noodles.
Keywords: Hungarian stew, pörkölt, beef stew, paprika stew, comfort food, traditional Hungarian recipe, egg noodles, sour cream stew
