Traditional Hungarian Pörkölt – Rich Paprika Meat Stew

Hungarian Pörkölt is one of the country’s most beloved traditional dishes. Made with tender pieces of meat slowly cooked with onions, Hungarian paprika, peppers, and tomatoes, this rustic stew is rich, deeply savory, and wonderfully comforting.

Unlike goulash soup, pörkölt is a thick stew rather than a soup. The sauce is concentrated around the tender meat, making it perfect served with nokedli (Hungarian egg dumplings), potatoes, or fresh bread.

🇭🇺 What Is Hungarian Pörkölt?

Pörkölt is a classic Hungarian stew traditionally prepared with meat, onions, and plenty of paprika.

Common versions include:

• Marhapörkölt – beef pörkölt
• Sertéspörkölt – pork pörkölt
• Csirkepörkölt – chicken pörkölt
• Borjúpörkölt – veal pörkölt

The defining characteristic is the rich paprika-and-onion base.

🥘 Ingredients

For the Pörkölt

• 2 lb (900 g) beef chuck, cut into 1½-inch cubes
• 2 large onions, finely chopped
• 2–3 tablespoons lard or vegetable oil
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon hot paprika, optional
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds, optional
• 1½ cups (360 ml) beef stock or water
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper