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Pörkölt served with noodles
Rich Hungarian stew with broad noodles

Hungarian beef stew with noodles

Author: Flavelo
Recipes Main Courses
The secret of good Pörkölt lies not in the meat, but in the onion and patience. This dish is about collagen transformation: tough, sinewy beef becomes meltingly tender during long, slow cooking, whilst the onion cooks down completely to form a thick, creamy sauce without any thickening agents (flour). Broad noodles are the perfect vehicle for this rich gravy.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-bottomed pot (so onion doesn't burn)
  • Wooden spoon
  • Pot for noodles
  • Sharp knife and chopping board

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Dice the onion very finely. Melt the lard in the pot and sweat the onion over low heat until glassy, or even slightly golden yellow.

Tip: Don't rush! Caramelising the onion gives the sauce sweetness and depth.
2 ✓

Remove the pot from the heat. Stir in the paprika, then immediately add the diced meat and crushed garlic. Mix well and return to the heat.

Tip: Fat dissolves the colour and flavour of paprika, but the heat-sensitive sugars in it burn in seconds, which is why you work off the heat.
3 ✓

Sear the meat over high heat until it turns white and releases its juices.

Tip: Searing seals the meat fibres and creates flavour compounds on the surface.
4 ✓

Add the chopped tomato and pepper. Season with salt and pepper, and pour in a little water (just enough to barely cover).

Tip: Little liquid is the secret: the meat should steam in 'short juice', not boil like a soup.
5 ✓

Cook under a lid on very low heat for 2-3 hours. Check occasionally, stir, and replenish evaporated water in small amounts.

Tip: It's ready when the fat rises to the top and the sauce is thick and uniform.
6 ✓

When the meat is almost tender, cook the pasta in boiling salted water. Drain, but don't rinse with cold water, just let it drip dry.

Tip: The starch remaining on the pasta surface helps the sauce cling better.
7 ✓

Before serving, toss the pasta with a little sauce, then pile the meat on top.

Tip: Served with pickles (gherkins, mixed pickles), the acids help digest the rich meal.

Recipe FAQ

Why is the stew bitter?
You likely burnt the paprika. Always remove the pot from the heat before adding the paprika!
The meat isn't softening!
Give it more time and liquid. Beef (depending on age) might need 3-4 hours. Use a lid.
The sauce is too runny.
Remove the lid at the end and boil off excess water (reduction), or use more onions next time.

Ingredients

  • 800 g Beef shin or shoulder
  • 3 units Onions
  • 3 cloves Garlic
  • 2 tbsp Quality paprika powder
  • 2 units Tomatoes (or 1 tbsp purée)
  • 1 unit Yellow pepper (TV paprika)
  • 3 tbsp Lard or oil
  • 2 tsp Salt
  • 1 tsp Ground black pepper
  • 300 ml Water (or stock)
  • 400 g Tagliatelle or broad noodles (dry)