29 March, 2024
Beef Stew – Hungarian
Posted in : Beef on by : MikeZ
Hungarian Beef and Onion Stew – Pörkölt
Slow simmered Hungarian Beef and Onion stew, loaded with flavor and absolutely delicious!Difficulty: Easy
Servings 4
Calories 586kcal
Equipment
- Heavy Covered Pot or Dutch Oven
INGREDIENTS
- 1 ½ lbs. Stewing Beef - cubed in 1/2″ pieces
- 4 slices Thick-Cut Bacon - diced
- 1 Large Yellow Onion - finely chopped
- 1 Green Bell Pepper - seeded and finely chopped
- 2 cloves Garlic - minced
- 1 can Petite Diced Tomatoes - drained
- 4 Tbsps. Sweet Hungarian Paprika
- 1 ½ tsps. Salt
- ¼ tsp. Freshly Ground Black Pepper
- ¼ tsp. Caraway Seeds - coarsely crushed
- 1 Bay Leaf
- Water or Beef Broth - See Instructions
INSTRUCTIONS
- In a heavy pot or Dutch oven fry the Bacon until done.
- Add the Onions and cook over medium-high heat until golden.
- Add the Bell Pepper and Garlic. Cook for another 2 minutes.
- Add the Beef and cook for 1 minute until some pink is gone.
- Stir in the Paprika and remove from heat.
- Add the remaining ingredients plus enough water to come just over the middle of the Beef. (Use Beef Broth for a richer stew.)
- Return to heat and bring it to a boil.
- Cover, reduce the heat to medium-low, and simmer for 90 minutes. Longer if not thick enough. Continue to simmer uncovered for a few more minutes so that some of the liquid evaporates.
- Add salt to taste. Stir to blend well.
- Serve hot over Spätzle, Diced-Boiled Potatoes, or Wide Egg Noodles.
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