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Beef pörkölt: Hungarian beef stew with paprika
Beef simmered until tender with onions, sweet paprika, green bell pepper, and tomato in a thick sauce. Serve with dumplings. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 2 hr
- Total time
- 2 hr 15 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Hungarian
Beef pörkölt is a thick Hungarian stew: cubes of beef simmer with plenty of onions, sweet paprika, green bell pepper, and tomato until tender and the sauce is thick. Unlike goulash, it has less liquid and contains no potatoes. Serve it with halušky (small dumplings) or knedľa (sliced steamed dumplings).
Ingredients
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Instructions
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Onions
15 minFinely chop the onions and slowly cook them in the lard until golden, about 12–15 minutes.
Beef
10 minPat the beef dry with a paper towel and cut it into roughly 3 cm cubes. Remove the pot from the heat, stir in the paprika, and immediately add the beef, salt, caraway, and garlic. Return to low heat and cook, stirring, for 5 minutes.
Simmer
1 hr 30 minAdd 200 ml water, cover, and simmer over low heat for about 1 hour 30 minutes. Add more water only a little at a time; the stew should be thick.
Pepper and tomato
20 minCut the green bell pepper into strips and dice the tomato. Add them to the pot and simmer for another 15–20 minutes, until the beef is completely tender.
Tip: Stir the paprika into the onions off the heat. Over high heat, paprika can burn and turn bitter, darkening the stew.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 543 kcal
- Protein
- 42 g
- Carbohydrates
- 12 g
- of which sugars
- 5.1 g
- Fat
- 36 g
- of which saturates
- 15 g
- Fiber
- 3.5 g
- Salt
- 2.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hovädzí perkelt s cibuľou a paprikou
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