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Porkolt Hungarian Stew

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A rich and comforting Hungarian porkolt stew made with tender beef, slow-cooked onions, and paprika, delivering deep flavor and a hearty texture.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Hungarian
  • Diet: Halal

Ingredients

  • 1 kg beef chuck, cut into cubes
  • 3 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • 1 medium tomato, chopped
  • 1 red bell pepper, chopped
  • 250 ml beef broth
  • 1 tablespoon tomato paste
  • 1 bay leaf

Instructions

  1. Heat oil in a pot and cook onions slowly until soft and golden.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Remove from heat and stir in paprika to prevent burning.
  4. Return to heat, add beef cubes, and cook for 5–7 minutes.
  5. Add tomato, bell pepper, tomato paste, caraway seeds, salt, and pepper. Mix well.
  6. Pour in beef broth and add bay leaf.
  7. Bring to a boil, then reduce heat, cover, and simmer for 1.5–2 hours.
  8. Stir occasionally and add liquid if needed.
  9. Remove bay leaf and serve once meat is tender and sauce is thick.

Notes

  • Add sour cream at the end for a richer flavor.
  • Use sweet paprika for a traditional taste.
  • Simmer uncovered to thicken sauce if needed.
  • Tastes better the next day as flavors develop.
  • Can be frozen for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/porkolt-hungarian-stew/