Name: Hungarian Pörkölt
Prep time: 25 min
Cook time: 135 min
Total time: 160 min
Yield: Serves 6
Ingredients: 2 lbs (900g) beef chuck, cut into 1-inch cubes; 3 tablespoons lard or vegetable oil; 2 large onions, finely diced; 2 cloves garlic, minced; 3 tablespoons Hungarian sweet paprika; 1 teaspoon hot paprika or cayenne pepper (optional); 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 medium tomatoes, diced; 1 cup beef broth; 1 tablespoon tomato paste; 2 bay leaves; 1 teaspoon caraway seeds; Salt and freshly ground black pepper to taste

Instructions

Prepare the meat

Pat the beef cubes dry with paper towels and season generously with salt and pepper. Let the meat sit at room temperature for about 15 minutes before cooking.
Sauté the onions

Heat the lard or oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onions and cook until translucent and starting to brown, about 8-10 minutes, stirring frequently.
Brown the meat

Add the beef cubes to the pot and brown on all sides, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the paprika

Remove the pot from heat (important to prevent the paprika from burning) and stir in the sweet and hot paprika, coating the meat evenly. Return to low heat.
Add vegetables and liquids

Add the diced bell peppers, tomatoes, beef broth, tomato paste, bay leaves, and caraway seeds. Stir well to combine all ingredients.
Simmer the stew

Bring to a gentle simmer, then reduce heat to low. Cover and cook for about 1.5-2 hours, stirring occasionally, until the meat is very tender and the sauce has thickened.
Adjust seasoning

Taste and adjust seasoning with salt and pepper. If the sauce is too thin, simmer uncovered for 10-15 minutes to reduce and thicken.

Hungarian Pörkölt

Ingredients

Instructions

Nutritional Information