Pörkölt (Hungarian Paprika Stew)

Pörkölt is a classic Hungarian stew known for its deep paprika flavor and rich, comforting sauce. This version is made with tender beef simmered slowly with onions, peppers, tomatoes, and warm spices until everything is melt-in-your-mouth delicious.

It’s a simple, one-pot meal that feels hearty and satisfying, perfect for cozy dinners or relaxed weekend cooking.

Why You’ll Love It

You’ll love this stew for its bold paprika flavor, silky sauce, and tender beef that absorbs every layer of seasoning. It’s rustic, comforting, and incredibly satisfying without being complicated to prepare.

What You’ll Need (Ingredients)

• Beef stew meat — becomes tender and flavorful with slow cooking
• Yellow onions — the backbone of the sauce
• Garlic — adds aromatic depth
• Sweet paprika — the star spice of the dish
• Bell peppers — bring sweetness and texture
• Tomato paste or crushed tomatoes — enriches the sauce
• Neutral cooking oil — for sautéing
• Salt — enhances flavor
• Black pepper — gentle warmth
• Caraway seeds (optional) — traditional earthy note
• Water or broth — creates the stew base
• Fresh parsley (optional) — for garnish

Tools for This Recipe

• Large heavy pot or Dutch oven
• Wooden spoon or spatula
• Knife
• Cutting board
• Measuring spoons
• Ladle

How to Make It (Step-by-Step Overview)

Step Block 1 — Prep & Base

• Heat oil in a large pot over medium heat.
• Add chopped onions with a pinch of salt and cook slowly until soft and lightly golden.
• Stir in minced garlic and cook briefly until fragrant.
• Sprinkle in sweet paprika (and caraway seeds if using), stirring gently so the spice blooms without burning.

Step Block 2 — Simmer & Finish

• Add beef to the pot and stir to coat with the paprika-onion mixture.
• Mix in bell peppers and tomato paste or crushed tomatoes.
• Pour in enough water or broth to just cover the ingredients.
• Bring to a gentle simmer, cover, and cook on low heat until the beef is very tender and the sauce thickens naturally.
• Taste and adjust seasoning with salt and pepper.
• Garnish with fresh parsley and serve warm.

Helpful Tips

• Keep the heat low while adding paprika to avoid bitterness.
• Stir occasionally during simmering to prevent sticking.
• If the sauce is too thin, uncover the pot for the last 15 minutes.
• The stew tastes even better the next day as flavors deepen.

Substitutions & Variations

• Use chicken thighs instead of beef for a lighter version.
• Add diced potatoes or carrots for a heartier stew.
• Mix sweet and smoked paprika for deeper flavor.
• Add a pinch of hot paprika if you like gentle heat.

What to Serve With It

• Egg noodles or spaetzle
• Mashed or boiled potatoes
• Steamed rice
• Crusty bread for soaking up the sauce

Leftovers & Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled stew for up to 2 months.
• Reheating: Reheat gently on the stovetop or in the microwave until hot.

FAQs

Can I make this ahead of time?
Yes, this stew is ideal for making ahead and reheats beautifully.

What kind of paprika should I use?
Sweet paprika works best for traditional flavor.

Can I use a slow cooker?
Yes, after sautéing the base, cook on low for 6–8 hours.

How thick should the sauce be?
Pörkölt should be thick and stew-like, not soupy.

Can I double the recipe?
Yes, just use a larger pot and allow extra simmer time.

Conclusion

This Pörkölt-style Hungarian stew is rich, comforting, and full of bold paprika flavor. It’s a timeless dish that turns simple ingredients into a deeply satisfying meal you’ll want to make again and again.

Full Recipe

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