Pörkölt (Hungarian Stew)

Devashish

A traditional Hungarian beef stew seasoned with paprika and served over egg noodles

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Prep Time 10

Cook Time 2

Total Time 2

Course Main Dish

Cuisine Hungarian

Servings

Calories 439 kcal

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.

Nutrition

Calories: 439kcalCarbohydrates: 9gProtein: 37gFat: 29gSaturated Fat: 11gCholesterol: 131mgSodium: 407mgPotassium: 929mgFiber: 3gSugar: 5gVitamin A: 2360IUVitamin C: 6mgCalcium: 69mgIron: 5mg

Keyword braised beef, meat stew, paprika stew, traditional goulash