When winter hits, there are few dishes like Pörkölt (Hungarian Beef Stew) that bring as much comfort and warmth. Tender beef in a rich paprika laden sauce is a combination to warm any heart to the core.
1.8lbBeef chuck(800g) stewing beef (cut into large chunks)
2onionshalved and thinly sliced
2tbspunsalted butter
3garlic clovespeeled and chopped
2tspcaraway seeds
3tbspmild paprikaHungarian if you can get it
2bay leaves
¾cuptomato passata
1½tspsalt
Freshly ground black pepper
Sour creamto serve (optional)
Parsleyto serve (optional)
Instructions
In a large pot, melt the butter over a medium heat. Fry the beef in batches until browned on all sides. Set the beef aside.
In the same pan, add the onion, garlic, caraway, bay leaves and salt & pepper and fry gently for 5 minutes until the onion is softened.
Return the beef to the pan and add the tomato passata and paprika and stir well to combine.
Add 600ml water and bring to a simmer. Reduce the heat to low, cover the pan and simmer gently for 3 hours, until the beef is very tender.
Remove from the heat and serve.
Serving: Serve with Nokedli (Spätzle noodles), mashed potatoes, crusty bread or a short pasta like fusilli.
Notes
Pörkölt are traditionally served with simple Nokedli (Spätzle) dumplings. I also serve mine with mashed potato, crusty bread or with a short pasta like fusilli or rigatoni.
Garnish with a big dollop of sour cream and a sprinkling of parsley or chives.
You can make this stew using pork, beef or chicken. If you're using chicken, use thigh meat on the bone as it won't dry out and cook for 1 1/2 hours only.
Stir 3/4 sour cream into the stew with 10 minutes left to cook and you'll have a delicious rich and creamy dish called 'Paprikas'.
Storage details
Fridge - the stew will stay good in the fridge (in an airtight container) for 5-6 days. Reheat until piping hot.
Freezer - Pörkölt freezes well for 3+ months. Keep in single portions in airtight containers and reheat from frozen in the microwave, stirring once or twice until piping hot.