This authentic Hungarian Pörkölt is a rich, hearty stew that brings Old World comfort straight to your table. A time-honored recipe perfected over generations, this tender meat stew simmers slowly for two hours, allowing its aromatics and spices to develop deep, complex flavors.
With 37g of protein per serving and only 9g of carbs, it’s not just soul-warming – it’s a nutritious choice for family dinners. The magic happens when simple ingredients transform into an unforgettable meal that captures the essence of Hungarian cuisine.
Ingredients for Classic Hungarian Stew
- Chuck Roast (2 pounds): Cut into bite-sized chunks for ideal tenderness
- Oil (2 Tablespoons): For searing the meat to perfection
- Onions (2): Diced, creates the flavorful base
- Hungarian Sweet Paprika (3 Tablespoons): Essential for authentic flavor
- Tomato Sauce (8 oz): Adds rich color and depth
- Beef Bouillon (2 teaspoons): Enriches the broth
- Water (1/2 cup): For creating the perfect sauce consistency
- Vinegar (1 teaspoon): Balances the richness
- Sour Cream (1/4 cup): Creates creamy finish
- Egg Noodles (1 package): Perfect for serving
Step-by-Step Instructions
- Meat Preparation: Season chuck roast pieces with salt and pepper generously
- Searing: Heat oil in cast iron pot, brown meat in small batches until golden
- Onion Base: Cook diced onions until beautifully golden
- Building Flavors: Return meat to pot, add tomato sauce, bouillon, water, paprika, and vinegar
- Slow Cooking: Cover and simmer on low for 2 hours until meat becomes tender
- Finishing Touch: Cool slightly, stir in sour cream for creamy texture
- Noodle Preparation: Cook egg noodles separately following package instructions
- Final Assembly: Serve the rich stew over prepared noodles
Cooking Techniques
Getting that perfect sear on your meat is what makes this Hungarian stew extra special! The secret is giving each piece of meat enough space in the pot – if they’re too crowded, they’ll steam instead of developing that lovely brown crust.
When you see those golden-brown edges forming, you know you’re building amazing flavor. Think of it like giving each piece of meat its own little spotlight moment in the pan!
Make It Your Own
While Hungarian paprika gives this dish its signature flavor, you can play around with some ingredients:
- No chuck roast? Try using beef stew meat or even pork shoulder
- Replace egg noodles with rice or mashed potatoes
- Add diced carrots or mushrooms with the onions for extra vegetables
- Use Greek yogurt instead of sour cream if you prefer
Serving Suggestions
This cozy stew loves simple sides that soak up its rich sauce! Serve it over buttered egg noodles and add:
- A dollop of extra sour cream on top
- Chopped fresh parsley for color and freshness
- Crusty bread on the side
- A simple green salad with light vinaigrette
Storage Tips
This stew actually gets better after a day or two! Let it cool completely, then:
- Keep in an airtight container in the fridge for up to 4 days
- Store the noodles separately to prevent them from getting mushy
- Freeze portions without sour cream for up to 3 months
- Warm up gently on the stove, adding a splash of water if needed
- Stir in fresh sour cream after reheating
Pörkölt (Hungarian Stew)
Equipment
- Large cast iron pot
Ingredients
Main Ingredients
- 2 pounds chuck roast cut into bite size pieces
- 2 Tablespoons oil
- Fresh cracked Salt and pepper
- 2 onions diced
- 8 oz tomato sauce
- 2 teaspoons beef bouillon paste or 2 beef bouillon cubes
- 1/2 cup water
- 3 Tablespoons Hungarian Sweet Paprika
- 1 tsp vinegar
- 1/4 cup sour cream
- 1 pkg egg noodles
Instructions
- Season steak pieces on all sides with salt and pepper.
- Add oil to a large cast iron pot over medium heat-high heat. Once hot, add steak, in small batches, and brown on all sides. Don’t crowd the meat in the pan or it will steam instead of sear. Set aside the seared steak onto a plate.
- Add a little more oil to the pan, if needed and reduce heat to medium. Add onions and cook until golden.
- Return the meat back to the pot, along with tomato sauce, bouillon cubes, water, paprika and vinegar.
- Cover pot, reduce heat to low and simmer for 2 hours, until meat is fall apart tender.
- Remove from heat and allow to cool for 10 minutes, then stir in the sour cream. Taste and add additional salt and pepper, as needed.
- Boil noodles according to package instructions and serve pörkölt over them.
