Hungarian Pörkölt is a classic pork stew in a rich and flavorful paprika sauce. It’s made in one pot and served over noodles or mashed potatoes.
Prep: 10 minutes
Cook: 2 hours
Servings: 5
2 pounds chuck roast, cut into bite size pieces
2 Tablespoons oil
Fresh cracked Salt and pepper
2 onions, diced
8 oz tomato sauce
2 teaspoons beef bouillon paste or 2 beef bouillon cubes
1/2 cup water
3 Tablespoons Hungarian Sweet Paprika
1 tsp vinegar
¼ cup of sour cream
1 lb egg noodles
Instructions
Sear meat: Season beef pieces on all sides with salt and pepper. Add oil to a large cast iron pot over medium heat-high heat. Once hot, add beef, in small batches, and brown on all sides. Don’t crowd the meat in the pan or it will steam instead of sear. Set aside the seared beef onto a plate.
Cook sauce ingredients: Add a little more oil to the pan, if needed and reduce heat to medium. Add onions and cook until golden. Return the meat back to the pot, along with tomato sauce, bouillon cubes, water, paprika and vinegar.
Simmer: Cover pot, reduce heat to low and simmer for 2 hours, until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then stir in the sour cream. Taste and add additional salt and pepper, as needed.
Serve: Boil noodles according to package instructions and serve pörkölt over them.
1 lb egg noodles
Variations:
Substitute meat– any kind of meat can be used. Substitute chicken, pork, or other game meat.
Add vegetables– feel free to add any cooked or sautéed vegetables at the end, or add small chopped potatoes or carrots during last 30 minutes of cooking.
Paprikás – Add additional sour cream and this dish becomes a new hungarian favorite, paprikás!
