Instructions:
- Prepare the base
- Heat lard/oil in a large pot. Add onions and cook slowly until golden and soft.
- Add paprika
- Remove from heat briefly, stir in paprika (to prevent burning), then add the meat immediately. Stir well to coat.
- Brown the beef
- Return to heat and cook until the beef is sealed on all sides. Add garlic and caraway seeds.
- Add vegetables
- Stir in bell pepper and tomatoes (or tomato paste). Season lightly with salt and pepper.
- Simmer
- Pour in beef broth or water until meat is just covered.
- Cover and simmer gently for 1 ½ – 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
- Serve
- Traditionally served with nokedli (Hungarian dumplings), boiled potatoes, or buttered noodles.
🍷 Tips:
- Use Hungarian paprika for authentic flavor.
- The stew tastes even better the next day after the flavors meld.
- Some Hungarian families add a splash of red wine for richness.
Would you like me to also give you the recipe for nokedli so you can make the full traditional pairing with your pörkölt?