Pörkölt (Hungarian Stew)

Get ready to discover your new favorite comfort food! This Hungarian stew (pronounced “pur-kult”) brings together tender chunks of beef, sweet onions, and the unmistakable flavor of paprika in a rich, soul-warming dish that will have everyone asking for seconds. Trust me, this isn’t just dinner—it’s an experience.

What makes pörkölt special is its incredible depth of flavor from just a handful of ingredients. The slow-simmered beef becomes melt-in-your-mouth tender, while the paprika-infused sauce creates that distinctive Hungarian flavor profile that’s somehow both bold and comforting at the same time. Served over egg noodles with a dollop of sour cream, it’s the kind of meal that makes you slow down and savor every bite.

Ingredients

• 2 pounds chuck roast, cut into bite-size pieces
• 2 tablespoons oil (vegetable or canola)
• Fresh cracked salt and pepper, to taste
• 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 teaspoon vinegar (white or apple cider)
• 1/4 cup sour cream
• 1 package egg noodles (12-16 oz)

Steps

1. Season beef chunks generously on all sides with fresh cracked salt and pepper. Heat 2 tablespoons of oil in a large cast iron pot or Dutch oven over medium-high heat until shimmering. Working in 2-3 small batches, add steak pieces and brown on all sides for about 2-3 minutes per batch. Look for a deep brown crust to develop—this is where the flavor builds! Don’t crowd the meat in the pan or it will steam instead of sear, resulting in tough, gray meat. Transfer seared beef to a plate.
2. If needed, add 1 additional tablespoon of oil to the pot and reduce heat to medium. Add diced onions and cook until golden brown, about 5-7 minutes, stirring occasionally. This caramelization process creates natural sweetness that balances the savory elements of the dish.
3. Return the seared beef to the pot, along with any accumulated juices (these contain tons of flavor!). Add 8 oz tomato sauce, 2 teaspoons beef bouillon paste (or 2 cubes), 1/2 cup water, 3 tablespoons Hungarian sweet paprika, and 1 teaspoon vinegar. Stir to combine, ensuring the paprika is fully incorporated into the liquid—be careful not to burn the paprika as it can become bitter.
4. Cover the pot with a tight-fitting lid, reduce heat to low (you want just a gentle simmer, not a boil), and let it simmer for 2 hours, until the meat is fall-apart tender. Check occasionally and stir gently to prevent sticking. The meat should easily break apart when pressed with a fork when done.
5. Remove from heat and allow to cool for 10 minutes before stirring in 1/4 cup sour cream. This cooling period is crucial—adding sour cream to the hot stew may cause it to curdle. Gently fold in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
6. While the stew is cooling, bring a large pot of salted water to a boil and cook egg noodles according to package instructions, typically 7-9 minutes for al dente. Drain well. Serve the pörkölt generously ladled over the hot noodles, with an extra dollop of sour cream if desired.

Smart Swaps

• Use beef short ribs instead of chuck roast for an even richer flavor
• Substitute Greek yogurt for sour cream (1:1 ratio) for extra protein and tanginess
• Try smoked paprika for 1/3 of the paprika amount to add subtle smokiness
• Serve over mashed potatoes or rice instead of egg noodles

Make It Diabetes-Friendly

• Use shirataki noodles instead of egg noodles to reduce carbs by approximately 30g per serving
• Replace sour cream with full-fat Greek yogurt to add protein without significant carb changes
• Increase the ratio of meat to noodles (serve with 1/2 cup cooked noodles instead of the typical 1 cup)
• Add 1 cup sliced mushrooms when sautéing onions to increase volume without adding carbs

Pro Tips

• For maximum flavor, make this stew a day ahead—the flavors deepen significantly overnight
• The quality of paprika makes a huge difference—look for genuine Hungarian sweet paprika
• If the sauce is too thin after cooking, remove the lid for the final 15-20 minutes to reduce
• Don’t skip the searing step—those browned bits are crucial for developing rich flavor