Name: Marha Porkolt Hungarian Beef Stew
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 2.2 lbs Beef chuck or shin, cubed; 3 large Yellow onions, finely chopped; 3 tbsp Lard (pork fat) or vegetable oil; 3 tbsp Hungarian Sweet Paprika; 2 cloves Garlic cloves, minced; 1 medium Italian green pepper, diced; 1 small Tomato, diced; 1 tsp Salt; 0.5 cup Dry red wine (optional)

"This Marha Pörkölt is a quintessential Hungarian comfort dish, featuring tender beef chuck slow-simmered in a thick, velvety onion and paprika sauce. Unlike goulash, this stew focuses on a concentrated, rich gravy that perfectly coats every piece of melt-in-your-mouth meat."

Ingredients

Qty	Item
2.2 lbs 1 kg	Beef chuck or shin, cubed
3 large 500 g	Yellow onions, finely chopped
3 tbsp 45 g	Lard (pork fat) or vegetable oil
3 tbsp 30 g	Hungarian Sweet Paprika
2 cloves 2 cloves	Garlic cloves, minced
1 medium 100 g	Italian green pepper, diced
1 small 80 g	Tomato, diced
1 tsp 5 g	Salt
0.5 cup 120 ml	Dry red wine (optional)

How to Make Marha Porkolt Hungarian Beef Stew

In a heavy-bottomed pot or Dutch oven, melt the lard over medium heat and sauté the chopped onions until they are soft and translucent, but not browned.

Remove the pot from the heat and stir in the Hungarian paprika quickly to ensure it doesn't burn, which would make the stew bitter.

Add the beef cubes and salt to the pot. Return to medium-high heat and stir until the meat is seared on all sides.

Add the minced garlic, diced green pepper, and tomato. These will release moisture to create the base of the sauce.

Reduce heat to low, cover the pot tightly, and let it simmer in its own juices. If the liquid evaporates too much, add a small splash of water or red wine.

Simmer for approximately 2 to 2.5 hours, stirring occasionally, until the beef is extremely tender and the sauce has thickened into a rich, dark gravy.

Taste and adjust salt before serving hot with Nokedli (Hungarian dumplings) or boiled potatoes.

·
Use lard instead of oil for the most authentic, deep flavor profile characteristic of Hungarian cuisine.
·
The secret to a thick sauce is the high onion-to-meat ratio; do not reduce the amount of onions.
·
Always remove the pot from the burner when adding paprika, as its high sugar content causes it to scorch and turn bitter instantly.
·
Do not add too much water; Pörkölt is a stew, not a soup. It should cook in its own steam and juices.

Frequently Asked Questions

Is Marha Pörkölt the same as Goulash?

No. While they share similar ingredients, Goulash (Gulyás) is a soup with more liquid and often contains potatoes and carrots, whereas Pörkölt is a thick stew focused solely on meat and gravy.

What is the best cut of beef for this recipe?

Beef chuck, shin, or shank are best. These cuts have high connective tissue that breaks down during slow cooking, resulting in tender meat and a silky sauce.

Can I make this in a slow cooker?

Yes. Sauté the onions and sear the meat first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Which paprika should I use?

Authentic Hungarian Sweet Paprika (Édesnemes) is essential for the correct flavor and color. Do not substitute with smoked paprika.

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