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Beef stew served with dumplings and soured cream
Classic Hungarian beef stew with Nokedli and soured cream

Rich Beef Pörkölt with Nokedli Dumplings

Author: Flavelo
Recipes Main Courses Quick Meals
The crowning glory of Sunday lunches. While the stew represents deep, masculine flavours, the Nokedli (dumplings) balances the dish with its neutrality, and the soured cream with its cool acidity. Making Nokedli is an art in itself: the dough must not be mixed for too long, otherwise it becomes hard as stone. The goal is light, springy dumplings that perfectly soak up the stew's gravy.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 920 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pot for the stew
  • Large saucepan for water
  • Nokedli maker (spaetzle maker) and bowl
  • Colander

Allergen Information

⚠️ Gluten
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Prepare the stew base: sauté the finely chopped onion in the lard. Pull off the heat, stir in the paprika.

Tip: The quantity of onion determines the thickness of the sauce. Don't skimp on it!
2 ✓

Add the diced meat, tomato and pepper. Season with salt, and cook covered over a low heat until tender (approx. 2 hours). If needed, replenish liquid with a little water.

Tip: Do not soak the meat in water! A short, thick sauce is the essence of Pörkölt.
3 ✓

While the meat cooks, put water on to boil in a large saucepan. Salt liberally.

Tip: Cook the dough in plenty of water so the temperature doesn't drop when you add it, and so they don't stick together.
4 ✓

Mix the Nokedli: combine flour, eggs, salt and water in a bowl. The texture should be sticky, not too runny.

Tip: Do not work it until smooth! Just toss together until the flour disappears.
5 ✓

Push the dough through a dumpling maker into the boiling water. When they rise to the surface, cook for another 1-2 minutes, then drain. Rinse with cold water and toss with a little lard.

Tip: Rinsing with cold water stops the cooking, and the fat prevents sticking.
6 ✓

Serve the hot stew with the Nokedli, topped with cold soured cream.

Tip: The acidity of the soured cream refreshes the rich stew.

Recipe FAQ

What makes the Nokedli tough?
If you mix the dough for too long, the gluten structure overdevelops and it becomes chewy. Just barely mix the ingredients; it doesn't matter if it's a bit lumpy!
What meat should I buy?
Beef shin, neck, or cheek. These fattier, sinewy parts provide the best gravy. Leg is too dry for stew.

Ingredients

  • 800 g Beef shin
  • 2 heads Onion
  • 2 tbsp Lard (or Pork fat)
  • 2 tbsp Paprika
  • 1 pc Tomato
  • 1 pc Hungarian wax pepper (or Bell pepper)
  • 1 tsp Salt
  • 500 g Plain flour
  • 3 pcs Eggs
  • 300 ml Water (for the Nokedli)
  • 200 g Soured cream (for serving)