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Hungarian beef stew served with potatoes
Classic Hungarian stew with potatoes

Hungarian beef stew (Pörkölt) with boiled potatoes

Author: Flavelo
Recipes Main Courses Side Dishes
The soul of Pörkölt is the 'roasted bits' (pörzsanyag). This dish isn't simply boiled meat, but the meeting of fat-soluble paprika aromas and slowly caramelising onion. The technique's essence is short juice: we don't boil but roast it down to its fat, then braise with little liquid so the sauce becomes thick and rich in collagen.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-bottomed pot (to prevent sticking)
  • Wooden spoon
  • Sharp knife
  • Chopping board

Instructions

1 ✓

Remove membrane from meat and cut into 2x2 cm cubes. Chop onion very finely.

Tip: The onion will give body to the sauce. The finer it is, the better it breaks down (emulsion formation).
2 ✓

Sauté onion in fat on low heat until golden yellow and soft. This is a patience game, approx. 10-15 mins.

Tip: Onion sugar content caramelises now, giving a sweet base.
3 ✓

Pull pot off heat, wait for fat to cool slightly, then stir in paprika. Add diced pepper and tomato, and crushed garlic.

Tip: Paprika colour pigments dissolve in fat, but sugar inside burns in seconds if fat is too hot.
4 ✓

Return to heat, toss in meat, and sear until white. Salt, pepper, sprinkle with cumin. Pour a little water underneath (just enough to cover).

Tip: Salting helps draw water from meat, starting the braising (osmosis).
5 ✓

Cook under lid on very low heat for approx. 1.5-2 hours. If liquid boils away, replenish with only small amounts of water (frying down to fat).

Tip: Collagen fibres in beef need time and sustained heat to turn to gelatine. This makes meat tender and sauce sticky.
6 ✓

When meat is almost tender, peel potatoes, dice, and boil in salted water in a separate pot.

Tip: Due to starch content, potatoes are best cooked separately so they don't cloud the clean stew sauce.
7 ✓

When serving, pile juicy stew next to steaming potatoes.

Tip: Rest for 10 minutes before serving, flavours mature best this way.

Recipe FAQ

Why is the stew bitter?
Likely the paprika burnt. Always take paprika off the heat before adding to onions.
What makes the sauce thick?
Plenty of onions and gelatine dissolving from the meat. Don't skimp on cooking time!

Ingredients

  • 600 g Beef shin or chuck (part rich in sinew)
  • 3 heads Onions
  • 3 cloves Garlic
  • 2 tbsp Quality paprika powder
  • 1 pc Tomato
  • 1 pc White pointed pepper
  • 1 tsp Salt
  • 0.5 tsp Ground cumin
  • 50 g Lard or oil
  • 800 g Potatoes (boiling type)