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Hungarian Braised Beef (Pörkölt)

[heart_this] · Mar 3, 2022 · 2 Comments

Hungarian Braised Beef (Pörkölt)

A Hungarian style beef and onion stew with plenty of paprika!

It’s the perfect weather for braising and pörkölt is a tasty option! Pörkölt is a Hungarian braised beef and onion stew with plenty of paprika. Other common ingredients include tomatoes, or tomato paste, peppers, marjoram, and caraway seeds. The dish usually starts out with lard and since I don’t commonly have it on hand I like to use with bacon, which is cooked to render out the bacon grease to cook with, and I hardly need an excuse to use bacon! The beef is browned in the bacon grease (or lard) before the onions and peppers are cooked and then everything is slowly braised until the meat is melting in your mouth tender! (This recipe is perfect for the slow cooker and super easy to make in one!) You can serve porkolt over mashed potatoes, pasta, etc.

Hungarian Braised Beef (Pörkölt)

Hungarian Braised Beef (Pörkölt)

Hungarian Braised Beef (Pörkölt)

Hungarian Braised Beef (Pörkölt)

Hungarian Braised Beef (Pörkölt)
Hungarian Braised Beef (Pörkölt)

Hungarian Braised Beef (Pörkölt)

Prep Time: 15 minutes Cook Time: 3 hours 30 minutes Total Time: 3 hours 45 minutes Servings: 6

A Hungarian style beef and onion stew with plenty of paprika!

ingredients
  • 4 ounces bacon, cut into 1 inch pieces (optional)
  • 2 pounds beef (such as chuck), cut into bite size pieces
  • 1 large onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 4 tablespoon Hungarian sweet paprika
  • 1 tablespoon Hungarian hot paprika
  • 1/2 teaspoon caraway seeds, ground
  • 1/2 teaspoon marjoram (optional)
  • 1 bay leaf (optional)
  • salt and pepper to taste
directions
  1. Cook the bacon in a large saucepan until crispy and set aside, reserving the grease in the pan.
  2. Brown the beef on all sides, before setting aside.
  3. Add the onion, green pepper and red pepper and cook until tender, about 7-10 minutes.
  4. Add the garlic and tomato paste and cook, stirring, until fragrant, about a minute.
  5. Add the bacon, beef, broth, paprikas, caraway, marjoram, and bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2-3 hours.
  6. Season with salt and pepper to taste and enjoy!
Slow Cooker: Optionally implement steps 1-4, place everything in the slow cooker and cook on low for 6-10 hours, or high for 2-4 hours, before continuing on with step 6.
Note: The bacon is optional. Use lard (or oil) instead of bacon grease to cook the meat and vegetables in.
Option: Use pork butt/shoulder instead of beef.
Option: Add diced Hungarian wax peppers.
Option: Garnish with chopped parsley.
Option: Serve with a side of sour cream!
Option: Serve with a side of pickles!
Nutrition Facts: Calories 328, Fat 15g (Saturated 5g, Trans 0.3g), Cholesterol 107mg, Sodium 451mg, Carbs 10g (Fiber 3g, Sugars 4g), Protein 38g

Nutrition by: Nutritional facts powered by Edamam
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Bacon, Beef, Crockpot, Food, Gluten-free, Hungarian, Main Course, Meal Prep, One-Pan, One-Pot, Recipe, Slow Cooker, Stew

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Reader Interactions

Comments

  1. Sabrina says

    March 5, 2022 at 8:35 pm

    love beef dishes like this and new ones to me, like this one, haven’t tried it before, so thank you for this recipe!

    Reply
  2. tei says

    March 8, 2022 at 1:48 pm

    This was a great recipe. We made it with veal and regular sweet paprika and extra hot chili powder, since Hungarian paprika (neither sweet nor hot) is not available here (we live in France), but I think we captured the Hungarian flavors and the nature of the dish pretty well.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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