Hungarian pörkölt is a deeply savory stew where onions and sweet paprika create the base for tender beef. It is traditionally served with nokedli, small irregular egg dumplings that catch the sauce.
Brown the beef, soften the onions, and bloom the paprika off the heat before slow-simmering everything until the sauce clings to the meat.
Paprika burns quickly, so stir it into the onions only after removing the pot from the burner.
Serving Suggestions
Serve with nokedli, pickled cucumbers, and a spoonful of chopped parsley.
Recipe Notes
Cool leftovers promptly and refrigerate for up to three days. Reheat gently; add a little stock if the sauce becomes too thick.
Hungarian Pörkölt with Beef
A classic Hungarian beef stew in a sweet paprika and onion sauce, served with parsley-flecked egg dumplings.
Ingredients
Equipment
Method
Build the Stew:
- Heat the lard or oil in a Dutch oven. Brown the beef in batches and transfer it to a plate.
- Cook the onions for 8 minutes until soft and lightly golden. Remove the pot from the heat, stir in the paprika, then add the garlic, pepper, tomatoes, caraway, and salt.
- Return the beef to the pot, add the stock, and bring to a gentle simmer. Cover and cook for 90 minutes, until the beef is tender and the sauce is thick.
Make the Dumplings:
- Mix the flour, eggs, water, and salt into a sticky dough. Bring a large pot of salted water to a boil.
- Drop small pieces of dough into the water and cook for 4 minutes after they rise. Drain well.
Serve:
- Spoon the pörkölt over the warm dumplings and serve immediately.
Nutrition
Notes
- Always take the pot off the heat before adding paprika so it does not scorch and turn bitter.
- The stew can be made a day ahead; its flavor improves after resting overnight.
