Marha Pörkölt - Hungarian Beef Paprika Stew
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
4 servings
-
Calories
300 kcal
-
Course
Main Course
-
Cuisine
European
Marha Pörkölt - Hungarian Beef Paprika Stew
Description
This stew begins by gently sautéing minced onions, garlic, and bell pepper until soft and fragrant. Beef stew meat is added and browned, then seasoned with salt and pepper. Sweet Hungarian paprika and caraway seeds are sprinkled over before adding chopped tomatoes and enough hot water to nearly cover the meat.
The mixture simmers covered for 90 to 100 minutes, replenishing water as needed until the beef is fork-tender and the sauce thickens into a savory gravy. The flavors meld slowly, with the paprika imparting a distinct warmth and sweetness typical of this dish.
Marha Pörkölt is traditionally served over spaetzle, potatoes, rice, noodles, or styles like quinoa, providing a hearty main course that showcases Hungarian culinary traditions.
Ingredients
- 2 tablespoons vegetable oil (I used canola)
- 1 onion large, minced
- 1 garlic large clove, minced
- 1/2 green bell pepper medium, chopped
- 1 pound beef stew meat (I used lean beef)
- 2 tablespoons paprika sweet (mild), Hungarian paprika is best
- 1 teaspoon caraway seeds
- 1 tomato large, cored and chopped
- salt to taste
- black pepper to taste
- 1 tablespoon parsley optional, chopped fresh, for garnish
Instructions
- In a large saute pan, heat canola oil over medium. Add minced onion and saute for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to saute for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp.
- Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned.
- Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 cups of hot water into the pan, till the meat is almost covered. Stir and bring to a boil.
- Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry.
- The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired.
- Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa. Kosher for Ashkenazi Passover when served over a KFP starch (ex: potatoes). Garnish with chopped parsley, if desired. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 88mg | 29% |
| Sodium | 47mg | 2% |
| Potassium | 470mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2115IU | 42% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 28mg | 3% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
