Hungarian Beef Pörkölt, known as Marhapörkölt, is a classic Hungarian comfort food made with tender beef slowly cooked with onions, Hungarian paprika, garlic, and a rich, savory sauce.

Unlike Hungarian Goulash (Gulyás), which is traditionally more soup-like, Pörkölt is a thicker, intensely flavored stew with relatively little liquid. The long, gentle cooking process allows the beef to become tender while the paprika, onions, and meat create a deeply satisfying sauce.

This traditional Hungarian dish is perfect for Sunday family dinners, holidays, celebrations, and cozy meals when you want something hearty and comforting.

What Is Hungarian Pörkölt?

The word Pörkölt comes from a Hungarian cooking method in which meat is initially cooked in fat before being slowly braised with onions, paprika, and other seasonings.

There are many versions of Pörkölt, including pork, chicken, and beef. Marhapörkölt, made with beef, is one of the most popular varieties.

The key to a great Pörkölt is simple: good meat, plenty of onions, quality Hungarian paprika, and patience.

Why You’ll Love This Recipe

• 🇭🇺 Authentic Hungarian comfort food
• 🥩 Tender, slow-cooked beef
• 🌶️ Rich Hungarian paprika flavor
• 🧅 Sweet, caramelized onions
• 🍲 Thick and flavorful sauce
• 👨‍👩‍👧‍👦 Perfect for family dinners
• 🍝 Delicious with Hungarian dumplings or noodles
• 🔥 Even better the next day

Ingredients

For the Beef Pörkölt

• 2 lb (900 g) beef chuck or stewing beef, cut into cubes
• 2 large onions, finely chopped
• 3 tablespoons lard or vegetable oil
• 3 tablespoons sweet Hungarian paprika
• 1 teaspoon hot Hungarian paprika, optional
• 3 cloves garlic, minced
• 1 large tomato, diced
• 1 red bell pepper, diced
• 1 teaspoon caraway seeds, optional
• 1 tablespoon tomato paste
• 1 1/2–2 cups beef broth or water
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Optional

• 1 teaspoon marjoram
• A small amount of Hungarian hot pepper
• Sour cream for serving