One of the most famous Hungarian dishes, this slow-simmered Hungarian beef and onion stew is loaded with flavor and is positively delicious! An authentic Pörkölt recipe, it is destined to become a favorite in your home.
It’s one of my most favorite Hungarian dishes along with Hungarian Goulash, Chicken Paprikash, and Szegedin Goulash!
My last trip to Hungary before leaving Europe and moving to the United States was with my brother. Knowing we’d be terribly homesick, we decided to do a Grand Tour of Italy, Austria and Hungary before we left. It’s one of the best vacations I’ve ever had. We took time with us, simply jumped in the car with a few provisions, and drove south from Germany with no set itinerary or hotel reservations. We wanted to be spontaneous, to go wherever the mood led us. And it was fantastic!
While we were in Budapest we ate at one particular restaurant twice, St. Jupát. Several years prior it had been a grease pit, but churned out the best food. It was so greasy that at the back of the restaurant where the cooking steam was coming up through the grates on the sidewalk, the grates were covered with thick residues of lard. Fast forward a few years, the restaurant had experienced a makeover and the atmosphere was really cozy. All-wood interior with tables made out of huge, solid slabs of wood. Even the food was served on rectangular wooden plates. Never mind the fact that the forks and knives of hundreds of previous customers had carved grooves into the wooden plates, raising the question of sanitation – the food was absolutely fabulous and that’s all that mattered. Plus, as always, you say a quick blessing on the food and trust that God will prevent you from keeling over dead after your meal. That method of food safety has never failed us!
What is Pörkölt?
Marhapörkölt, Hungarian for “beef stew”, is a prime example of how just a few simple ingredients can produce the most delicious flavor. The basic Hungarian porkolt consists of onions sautéed in fat, meat and paprika and slow-simmered in a little water…and the result is fabulous.
And so we ordered the Marhapörkölt, one of our favorite Hungarian dishes, and practically swooned over how delicious it was. We ordered a side serving of Hungarian cucumber salad and for dessert we had traditional cold Hungarian cherry soup. We enjoyed everything so much that we ordered exactly the same thing the following evening.
There are a couple of important keys necessary for achieving the best flavor results: The onions need to be cooked in lard and the paprika is added to the beef and only briefly cooked to bring out the flavor but not so long that it becomes bitter. And you only want to use a little water so that the stew is thick and concentrated for serving over dumplings or noodles.
And of course, very importantly, you need quality Hungarian paprika. There are many options out there to purchase, a tiny fraction of which actually come from Hungary. We cannot emphasize enough what a massive difference quality Hungarian paprika makes. We recommend this genuine Hungarian paprika imported from the Kalocsa region of Hungary. It has a wonderfully rich flavor and an exceptionally vibrant red color. Many of our readers have tried it, written back and agree that quality Hungarian-imported paprika makes all the difference.
I don’t recall whether this restaurant included caraway seed or not, but that is a common addition and has been included here. I don’t like it to be overpowering, but a little bit added creates a really nice flavor element.
A word about the lard: Most lard that you find in the grocery store is hydrogenated and is something I avoid. Some specialty stores carry pasture-raised lard but it’s very expensive. You can also buy it online. With the high cost of lard in many places we include an alternative that will provide a lot of flavor as well: Bacon. You can either use bacon grease in lieu of lard or add bacon pieces to your Pörkölt – your choice. If you’re up to rendering your own lard (it’s SUPER easy and MUCH cheaper), check out our post on How to Make Lard.
Porkolt is most commonly made with beef or pork and some versions include bell peppers and tomatoes. I’ve included both. Marhapörkölt really is Hungarian comfort food at its best. Pull up a chair and join me!
Authentic Pörkölt Recipe
Let’s get started!
In a large saucepan, fry the bacon until done.
Add the onions and cook over medium high heat until light golden.
Add the bell pepper and garlic and cook for another two minutes.
Add the beef and cook for just a minute until some but not all of the pink is gone.
Add the paprika, stir to combine, and remove from the heat (paprika gets bitter when fried).
Add the tomatoes and remaining seasonings.
Pour just a little water in – you want it to come up just a tad above the halfway point of the stew mixture. In other words, you don’t want it to completely cover the stew.
Return the saucepan to the heat and bring to a boil. Reduce the heat to medium-low, cover and simmer for 90 minutes. If it’s not thick enough by that point, let it simmer uncovered for a few more minutes to evaporate some of the liquid. Add salt to taste.
Serve the porkolt with Spätzle. In Hungary they’re shorter and stubbier but the flavor and texture is the same. Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is also traditional. If desired, serve with a dollop of sour cream.
Enjoy!
For more delicious Hungarian recipes be sure to also try our:
Authentic Pörkölt (Hungarian Beef and Onion Stew)
Ingredients
- 4 slices thick-cut bacon , diced (traditionally you would use lard (about 2 tablespoons) and many Hungarians add some kolbasz for flavor which makes a big difference)
- 1 large yellow onion , finely chopped
- 1 green bell pepper , seeded and finely chopped
- 2 cloves garlic , minced
- 1 large tomato , finely diced
- 1 1/2 pounds stewing beef , cut into 1/2 inch pieces
- 4 tablespoons quality imported sweet Hungarian paprika (yes, that's TABLEspoons!)
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/4-1/2 teaspoon caraway seeds , coarsely crushed
- 1 bay leaf
- Water
Instructions
- In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
- Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
Nutrition
Originally published on The Daring Gourmet March 18, 2015
Kelly says
Will regular paprika work? Use the same amount?
Kimberly @ The Daring Gourmet says
Hi Kelly, yes and yes. Happy cooking!
Amanda says
Hi! I am intrigued by this delicious looking recipe and can’t wait to try it. Question, though…how could I adapt this to a slow cooker? Would love your input and advice, much appreciated!
Kimberly @ The Daring Gourmet says
Hi Amanda, you would transfer everything to the slow cooker in Step 2 and cook on LOW for about 4 hours or until the meat is fork-tender.
Robby says
May i suggest if using the slow cooker to reduce your liquid volume, you can always add a little liquid towards the end if the sauce is not quite to your taste.
Happy eating lovely site.
Robby
steve galambos says
It is very good-but I usually don’t get the sauce thick enough. Any tips?
Kimberly @ The Daring Gourmet says
Hi Steve, if you prefer a thicker sauce you can add some flour when you add the paprika – stir until incorporated. Then when you add the water give it some more stirs to dissolve the flour and as you simmer it the sauce will thicken.
Pete says
its because you add too much water at first. Basically, you only need enough water to prevent it from burning. The meat and veggies will release a lot of water, so if you cover the uncooked meat with water right off the bat, then it will be way too watery.
I wouldn’t add any flour, thats not the way to do it. Tried and hated it.
Rudy Rassendyll says
This is not really a sauce oriented dish. It should have very little liquid when it os finished. Most shoild dbe absorbed into the meat (the veg should pretty much be reduced to slush, also absorbed). I usually aim to leave a little liquid, adding eithr pork or veg stock a tablespoon at a time if needed.
Jeff says
Loved this dish. The stew was delicious. I had never used Hungarian Paprika before, but I think it will be my new go to. While I cheated on the Spätzle and used a dry store bought variety, I plan on trying to make my own soon. Thanks for another wonderful meal idea!
Kimberly @ The Daring Gourmet says
That’s awesome, Jeff, thank you! No shame in cheating, I do it too if I’m in a hurry :)
Judith says
Very authentic recipe. I am Hungarian and am making this tonight. I actually cut the meat myself from sirloin roast as I hate stringy stewing meat that is sold in grocery stores. In Hungarian the little noodles are called either Nokedli or Galushka. My whole family love any dish that has them as an accompaniment.
Kimberly @ The Daring Gourmet says
Thank you, Judith, I appreciate that.
Emilio says
I just made this recipe for my family, and it turned out to be a big hit, with all of them returning for seconds and thirds, leaving barely anything left over! The bacon rendered enough fat to not require the addition of oil, and the flavor of the paprika really stands out beautifully in this recipe! I also like the fact that I didn’t have to make a rue, and still the sauce came out lovely, thick, and velvety. The cucumber salad also offered the right balance. Thank you for sharing this wonderful dish!
Kimberly @ The Daring Gourmet says
That’s wonderful, Emilio, and I am so happy to hear that! This is one of my all-time favorite dishes and one that I make again and again. I’m glad you and your family enjoyed it as much as we do and really appreciate the feedback!
Laura Ann Davis Scaife says
I made this for my partner and I yesterday and served it with boiled potatoes with parsley and peas. Marvelous! How marvelous? I had the leftovers for breakfast! A very simple, but very satisfying recipe. And we love Your new home! I’m getting close to retirement and we’re looking for something like it in Nova Scotia. Keep this website going. It’s great! And Thank You!
Kimberly @ The Daring Gourmet says
Wonderful! I’m thrilled to hear you both enjoyed this, Laura Ann! It’s one of my very favorites and every time I eat it I’m transported back to Budapest. Nova Scotia sounds heavenly! I know it’s cliched, but Anne of Green Gables has always been one my all-time favorites and Nova Scotia really is a breathtaking part of the world. We’re planning a trip there next Summer which will also include Halifax and Prince Edward Island of course :)
Marri says
Can’t wait to make this accompanied by my grandmother’s recipe for galushka and sour cream and vinegar cucumber salad!
Kimberly @ The Daring Gourmet says
That is absolutely perfect, Marri! That’s exactly how we eat it – the cucumber salad is a must!
Laura Ann Scaife says
This stew is to die for! Please, bring on the Chicken Paprikash! Thank You!
Kimberly @ The Daring Gourmet says
Awesome! So glad you enjoyed this Laura Ann, and YES, I will definitely be adding Chicken Paprikash! :)
NancyE says
I made your Marhapörkölt last night for dinner. It is so rich and delicious. It is the summum bonum in comfort food! Thank you for sharing the recipe! I am glad to have it.
Kimberly @ The Daring Gourmet says
Nancy, I am so thrilled to hear that, thank you! It really is an incredibly flavorful stew and comprises everything that makes Hungarian food so wonderful.
Wrinkley says
Oh, my I’m drooling! I LOVE everything about this recipe blog. After growing up eating mostly the standard American food, I discovered the whole world has yummy things to try. We love spaetzle. And we always use your method of food safety, too. We’ve always been safe and it makes the food taste better, too.
Kimberly @ The Daring Gourmet says
Thanks, Wrinkley! I agree, the world has so much amazing food to offer :)
bakeaffairs says
This looks so delicious and mouth watering!
Kimberly @ The Daring Gourmet says
Thanks, bakeaffairs, it’s one of our favorites! :)
Maureen | Orgasmic Chef says
The sauce around that meat looks thick and delicious. I would love this for dinner!
Kimberly @ The Daring Gourmet says
Thanks, Maureen! It’ so rich and flavorful, we had it twice in one week! :)
Adina says
Super! I could also imagine posting the Romanian version of Chicken Paprikash with dumplings also one of my grandma’s classics and a childhood favourite.
Kimberly @ The Daring Gourmet says
I’ll bet it’s fabulous, Adina!
Adina says
My grandmother used to make quite the same dish, just using chicken drumsticks instead of beef. it was delicious. I am sure with beef it is great as well.
Kimberly @ The Daring Gourmet says
Hi Adina! Yes, pörkölt is sometimes made with chicken and lamb as well – I’ll bet your grandmother’s was delicious! And speaking of Hungarian chicken dishes, I really need to post my recipe for Paprikás Csirke (Chicken Paprikash), another favorite.