Pörkölt
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
5
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Calories
439 kcal
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Course
Main Course
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Cuisine
Hungarian
Pörkölt
Description
This recipe for pörkölt begins by seasoning chuck roast pieces with salt and pepper, then browning them in a cast iron pot in batches to avoid steaming. Onions are sautéed until golden, providing sweetness and depth. The seared beef returns to the pot with tomato sauce, beef bouillon paste, water, Hungarian sweet paprika, and vinegar, which gives characteristic color and flavor to the stew. It simmers gently for about two hours until the meat becomes tender and infused with the rich, paprika-laden sauce.
Finishing the stew with sour cream adds creaminess and balances the paprika’s intensity. The dish is commonly served over soft egg noodles, which soak up the flavorful sauce and complement the tender meat. The flavor profile is savory with a subtle tang from vinegar and complexity from spices and bouillon.
Practical notes include options for substituting meats or adding vegetables during cooking. Pörkölt can be frozen after cooking but before adding sour cream, with recommended thawing before serving. Adjustments to paprika type affect heat and sweetness. The recipe provides instructions to achieve a robust stew with well-developed flavors and a soft yet structured texture.
Ingredients
- 2 pounds chuck roast , cut into bite size pieces
- 2 Tablespoons neutral cooking oil generic cooking oil
- salt fresh cracked
- black pepper fresh cracked
- 2 onion diced
- 8 oz tomato sauce
- 2 teaspoons beef bouillon paste , or 2 beef bouillon cubes
- 1/2 cup water
- 3 Tablespoons sweet paprika Hungarian
- 1 tsp vinegar
- ¼ cup sour cream
- 1 egg noodles package
Instructions
- Season steak pieces on all sides with salt and pepper. Add oil to a large cast iron pot over medium heat-high heat. Once hot, add steak, in small batches, and brown on all sides. Don’t crowd the meat in the pan or it will steam instead of sear. Set aside the seared steak onto a plate.
- Add a little more oil to the pan, if needed and reduce heat to medium. Add onions and cook until golden. Return the meat back to the pot, along with tomato sauce, bouillon cubes, water, paprika and vinegar.
- Cover pot, reduce heat to low and simmer for 2 hours, until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then stir in the sour cream. Taste and add additional salt and pepper, as needed.
- Boil noodles according to package instructions and serve pörkölt over them.
Notes
- Hungarian sweet paprika is recommended for authentic flavor; substituting hot paprika changes the dish’s taste and quantity needed.
- Pörkölt can be frozen after cooking and cooling, before adding sour cream; thaw in fridge overnight before reheating and adding the sour cream.
- Any meat can substitute the beef, such as chicken, pork, or game, to tailor the dish.
- Vegetables can be added during cooking to vary the stew.
- Adding extra sour cream transforms the dish into paprikás, a related Hungarian favorite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 131mg | 44% |
| Sodium | 407mg | 17% |
| Potassium | 929mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2360IU | 47% |
| Vitamin C | 6mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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