Hungarian
Marhapörkölt
A deep, brick-red Hungarian beef pörkölt made with plenty of onions, good sweet paprika, and slow-simmered beef. The sauce is thick and glossy from reduction, not flour, with tender meat and a warm peppery aroma.
Watch it madeLidl Magyarország · 6:08
Ingredients
- Beef chuck or shin, cut into 3 cm cubes450 g
- Pork lard2 tbsp
- Yellow onions, finely chopped250 g
- Hungarian sweet paprika1 1/2 tbsp
- Hot Hungarian paprika1/2 tsp
- Garlic, minced2 cloves
- Caraway seeds, lightly crushed1/2 tsp
- Green Hungarian wax pepper, chopped1 small
- Ripe tomato, peeled and chopped1 small
- Salt1 tsp, plus more to taste
- Freshly ground black pepper1/4 tsp
- Waterabout 300 ml, as needed
Method
- Pat the beef dry and keep it at room temperature while you prepare the vegetables.
- Melt the lard in a heavy pot over medium heat, add the onions, and cook slowly for 12 to 15 minutes until soft, golden, and beginning to break down.
- Add the beef and cook, stirring often, until the pieces lose their raw color and begin to brown lightly at the edges.
- Remove the pot from the heat, stir in the sweet paprika and hot paprika, and mix quickly so the paprika blooms in the fat without scorching.
- Return the pot to low heat and add the garlic, caraway, wax pepper, tomato, salt, and black pepper.
- Pour in just enough water to barely come halfway up the meat, then scrape the bottom of the pot and bring to a gentle simmer.
- Cover partially and cook very slowly for about 2 hours, stirring occasionally and adding small splashes of water only when needed to prevent sticking.
- When the beef is tender, uncover and simmer for 10 to 15 minutes until the sauce is thick, glossy, and clings to the meat with a little red fat rising on top.
- Taste and adjust the salt, then rest the pörkölt for 5 minutes before serving, traditionally with nokedli, tarhonya, or boiled potatoes.
Common questions
Can I substitute the beef chuck or shin with another cut of beef?
Yes. Choose a tough, well-marbled cut that braises well, like brisket, blade, or stewing beef. Avoid lean fast-cooking cuts such as sirloin, which can turn dry before the sauce develops.
How long does Marhapörkölt take to cook until the beef is tender?
Plan on about 2 to 2.5 hours at a very gentle simmer, depending on the cut and cube size. If the beef is still firm, keep cooking slowly and add small splashes of water as needed.
What are the most common mistakes when making this stew?
The biggest mistakes are burning the paprika, rushing the onions, and boiling too hard. Paprika should go in off the heat, onions should become soft and sweet, and the stew should simmer gently, not boil aggressively.
How should I store leftovers, and how long do they keep?
Cool the stew quickly, then refrigerate in a sealed container for up to 4 days. It also freezes well for about 2 to 3 months. Reheat gently with a splash of water to loosen the sauce.
What should I serve with Marhapörkölt?
It’s best with nokedli, boiled potatoes, buttered egg noodles, or crusty bread to soak up the sauce. A simple cucumber salad or pickles also work well to balance the rich, paprika-heavy stew.