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Hungarian beef pörkölt with a deep paprika sauce, soft onions, and parsley in a rustic ceramic bowl.

Hungarian Pörkölt with Beef

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A classic Hungarian beef stew in a sweet paprika and onion sauce, served with parsley-flecked egg dumplings.
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Prep Time 25 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hungarian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Paprika Beef Stew
  • 1 1/2 lb beef chuck cut into 1-inch cubes
  • 2 tbsp lard or vegetable oil
  • 2 large yellow onions finely chopped
  • 3 cloves garlic minced
  • 3 tbsp sweet Hungarian paprika
  • 1 medium red bell pepper diced
  • 2 medium tomatoes diced
  • 2 cups beef stock
  • 1 tsp caraway seeds
  • 1 tsp salt
Nokedli Dumplings
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 cup water
  • 1/2 tsp salt

Equipment

  • Dutch oven
  • Large pot
  • Mixing bowl
  • Slotted spoon

Method
 

Build the Stew:
  1. Heat the lard or oil in a Dutch oven. Brown the beef in batches and transfer it to a plate.
  2. 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.
  3. 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:
  1. Mix the flour, eggs, water, and salt into a sticky dough. Bring a large pot of salted water to a boil.
  2. Drop small pieces of dough into the water and cook for 4 minutes after they rise. Drain well.
Serve:
  1. Spoon the pörkölt over the warm dumplings and serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 61gProtein: 43gFat: 25gSaturated Fat: 8gCholesterol: 170mgSodium: 880mgFiber: 5gSugar: 8g

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.