Hungarian Beef Pörkölt (Marhapörkölt) is a classic Hungarian comfort food made with tender chunks of beef slowly cooked with onions, sweet Hungarian paprika, garlic, and a rich, savory sauce.

Unlike a soupier Hungarian goulash, pörkölt is a thick, concentrated stew where the meat is the star. Slow cooking allows the beef to become wonderfully tender while the paprika and onions create a deeply flavorful sauce.

Served with nokedli (Hungarian egg dumplings), potatoes, rice, or rustic bread, this traditional dish makes a hearty family meal.

What Is Hungarian Beef Pörkölt?

Pörkölt is one of the most recognizable dishes in Hungarian cuisine.

The name comes from the Hungarian cooking technique of browning or roasting meat before slowly cooking it with onions and paprika.

There are many varieties of pörkölt, including pork, chicken, and beef. Marhapörkölt, made with beef, is particularly rich and satisfying.

The secret is simple: good beef, plenty of onions, quality Hungarian paprika, and slow cooking.

Why You’ll Love This Recipe

• 🇭🇺 Traditional Hungarian comfort food
• 🥩 Tender, slow-cooked beef
• 🌶️ Rich Hungarian paprika flavor
• 🧅 Sweet, slowly cooked onions
• 🧄 Fragrant garlic
• 🍲 Thick and flavorful sauce
• 🍽️ Perfect for family dinners
• ❤️ Even better the next day

Ingredients

For the Beef Pörkölt

• 2 lb (900 g) beef chuck or beef shoulder, cut into 1½-inch cubes
• 2 large onions, finely chopped
• 3 tablespoons lard or vegetable oil
• 2–3 tablespoons sweet Hungarian paprika
• 3 cloves garlic, minced
• 1 large tomato, chopped
• 1 Hungarian wax pepper or green bell pepper, chopped
• 1 teaspoon caraway seeds, optional
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup (240 ml) beef stock or water
• 1 tablespoon tomato paste, optional

For Serving

• Hungarian nokedli
• Boiled potatoes
• Rice
• Rustic bread
• Pickles
• Fresh parsley, optional
• Sour cream, optional