Hungarian Braised Beef (Pörkölt)
Prep Time: 15 minutes Cook Time: 3 hours 30 minutes Total Time: 3 hours 45 minutes Servings: 6
A Hungarian style beef and onion stew with plenty of paprika!
- 4 ounces bacon, cut into 1 inch pieces (optional)
- 2 pounds beef (such as chuck), cut into bite size pieces
- 1 large onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 cups beef broth
- 4 tablespoon Hungarian sweet paprika
- 1 tablespoon Hungarian hot paprika
- 1/2 teaspoon caraway seeds, ground
- 1/2 teaspoon marjoram (optional)
- 1 bay leaf (optional)
- salt and pepper to taste
- Cook the bacon in a large saucepan until crispy and set aside, reserving the grease in the pan.
- Brown the beef on all sides, before setting aside.
- Add the onion, green pepper and red pepper and cook until tender, about 7-10 minutes.
- Add the garlic and tomato paste and cook, stirring, until fragrant, about a minute.
- Add the bacon, beef, broth, paprikas, caraway, marjoram, and bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2-3 hours.
- Season with salt and pepper to taste and enjoy!
Slow Cooker: Optionally implement steps 1-4, place everything in the slow cooker and cook on low for 6-10 hours, or high for 2-4 hours, before continuing on with step 6.
Note: The bacon is optional. Use lard (or oil) instead of bacon grease to cook the meat and vegetables in.
Option: Use pork butt/shoulder instead of beef.
Option: Add diced Hungarian wax peppers.
Option: Garnish with chopped parsley.
Option: Serve with a side of sour cream!
Option: Serve with a side of pickles!