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Beef Stew – Hungarian

Posted in : Beef on by : MikeZ

A plate of beef goulash with a rich, reddish-brown sauce, next to a side of mashed potatoes.
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Hungarian Beef and Onion Stew – Pörkölt

Slow simmered Hungarian Beef and Onion stew, loaded with flavor and absolutely delicious!
Difficulty: Easy
Course Dinner
Cuisine Eastern European
Keyword Beef
Method Stove Top
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 586kcal


  • Heavy Covered Pot or Dutch Oven


  • 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


  • 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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