Authentic Pörkölt (Hungarian Beef and Onion Stew)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
4
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Calories
587 kcal
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Course
Main Course
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Cuisine
Hungarian
Authentic Pörkölt (Hungarian Beef and Onion Stew)
Description
Authentic Pörkölt (Hungarian Beef and Onion Stew) centers on stewing beef pieces alongside finely chopped onions, bell peppers, and garlic, with diced bacon providing a smoky base. The distinctive feature is the abundant use of sweet Hungarian paprika, which is stirred in off the heat to preserve its vibrant flavor. The stew is gently simmered with water until tender and thickened to the desired consistency.
The resulting dish balances the slight smokiness from bacon with the earthiness of paprika and the sweetness of vegetables. Caraway seeds and bay leaf add subtle background notes, while seasoning with salt and pepper adjusts the final taste. Pörkölt develops a rich, velvety sauce coating the beef chunks, making each bite satisfying.
Traditionally, this stew is served alongside spätzle—small, stubby egg noodles—or with boiled potatoes or wide egg noodles. Pairing with a fresh side salad provides contrast and freshness. The stew's texture and flavor profile make it a fulfilling main course especially suited for cooler days or when a robust meat stew is desired.
Ingredients
- 4 lices Bacon diced (traditionally you would use lard (about 2 tablespoons) and many Hungarians add some kolbasz for flavor which makes a big difference, thick-cut
- 1 yellow onion finely chopped, large
- 1 green bell pepper , seeded and finely chopped
- 2 cloves garlic , minced
- 1 tomato finely diced, large
- 1 1/2 pounds beef cut into 1/2 inch pieces, stewing
- 4 tablespoons sweet paprika yes, that's TABLEspoons!, quality imported Hungarian
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 1/4-1/2 teaspoon caraway seeds , coarsely crushed
- 1 bay leaf
- water
Instructions
- In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
- Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 10g | 3% |
| Protein | 36g | 72% |
| Fat | 47g | 72% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 145mg | 48% |
| Sodium | 1233mg | 51% |
| Potassium | 855mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3827IU | 77% |
| Vitamin C | 31mg | 34% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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