Hungarian Beef Pörkölt with Paprika and Onions

Why You’ll Love This Recipe

• Classic Hungarian comfort: beef simmered in a rich onion–paprika reduction until spoon-tender.
• Foolproof technique to bloom paprika without bitterness and build a glossy, concentrated sauce.
• Flexible pairing: fluffy galuska dumplings or simple buttery boiled potatoes.
• Even better the next day, making it perfect for make-ahead meals and guests.

Grocery List

• Produce: Yellow onions, garlic, fresh parsley (optional), waxy potatoes (if using)
• Dairy: Eggs (for galuska), butter
• Pantry: Beef chuck, pork lard or neutral oil, Hungarian sweet paprika, hot paprika (optional), caraway seeds, tomato paste (optional), bay leaves, beef broth or water, kosher salt, black pepper, red wine or apple cider vinegar, all-purpose flour (for galuska)

Full Ingredients

For the Beef Pörkölt

• 2.5 lb (1.1 kg) beef chuck, cut into 1 to 1.5 in (2.5–4 cm) cubes
• 3 tbsp pork lard or neutral oil
• 2 lb (900 g) yellow onions, halved and thinly sliced
• 5 garlic cloves (about 15 g), minced
• 3 tbsp Hungarian sweet paprika (not smoked)
• 1 tsp Hungarian hot paprika (optional, to taste)
• 1 tsp caraway seeds, lightly crushed
• 1 tbsp tomato paste (optional, for color and depth)
• 2 bay leaves
• 1.5 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper
• 2 cups (480 ml) low-sodium beef broth or water, warmed
• 1 tsp red wine vinegar or apple cider vinegar (to finish)
• 2 tbsp chopped flat-leaf parsley (optional garnish)

For Galuska (Hungarian spätzle, optional)

• 2 cups (260 g) all-purpose flour
• 3 large eggs
• 3/4 cup (180 ml) water
• 1 tsp fine salt
• 1 tbsp unsalted butter, for tossing

For Boiled Potatoes (optional)

• 2 lb (900 g) waxy potatoes (Yukon Gold or similar), peeled and cut into 1.5 in chunks
• 1 tbsp kosher salt (for the pot)
• 2 tbsp unsalted butter
• 1 tbsp chopped parsley (optional)

Step-by-Step Instructions

Step 1: Prep the beef and set up your pot

Pat the beef cubes dry with paper towels (this helps browning and a glossy finish). Measure and warm the broth or water. Place a heavy Dutch oven (5–6 quart) over medium heat and add the lard or oil.

Step 2: Sweat and caramelize the onions

Add the onions and 1/2 teaspoon of the salt. Cook over medium heat, stirring often, until they release liquid and soften, about 10 minutes. Reduce to medium-low and continue cooking, stirring every few minutes, until deep golden and jammy, 15–20 minutes more. If fond threatens to burn, splash in a tablespoon of water and scrape it up.

Step 3: Bloom garlic, caraway, and paprika (off the heat)

Stir in the garlic, caraway, and tomato paste (if using). Cook 60 seconds until fragrant. Remove the pot from the heat. Immediately sprinkle in the sweet paprika (and hot paprika, if using) and stir for 10–15 seconds to bloom in the residual fat without scorching.

Step 4: Coat the beef and start the braise

Add the beef cubes along with the remaining 1 teaspoon salt and the black pepper. Return to medium heat and toss until the meat is thoroughly coated and slightly opaque on the outside, 3–4 minutes. Pour in 1.5 cups warm broth and add the bay leaves. Bring to a bare simmer (about 190–200°F / 88–93°C), then reduce heat to maintain that gentle simmer. Cover and cook for 60 minutes.

Step 5: Uncover, reduce, and cook until tender

Uncover and continue simmering until the beef is fork-tender and the onions have melted into a thick, glossy sauce that clings to the meat, 30–45 minutes more. Stir occasionally and add up to 1/2 cup additional warm liquid only if the pot looks dry—pörkölt should not be soupy.

Step 6: Make your side (galuska or potatoes)

For galuska: Bring a large pot of salted water to a rolling boil. In a bowl, whisk eggs and water, then stir in flour and salt until a thick, sticky batter forms. Press through a spaetzle maker or a wide-holed colander into the boiling water. Cook 2–3 minutes until the dumplings float and are tender. Drain, toss with 1 tablespoon butter, and keep warm.

For potatoes: Place potatoes in a pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a gentle boil and cook until just tender, 12–15 minutes. Drain, add 2 tablespoons butter (and parsley if using), toss, and keep warm.

Step 7: Finish, rest, and serve

Fish out the bay leaves. Stir in the vinegar to brighten. Taste and adjust salt and pepper. Let the pörkölt rest off heat for 10 minutes. Spoon the beef and its glossy onion–paprika sauce beside galuska or potatoes. Garnish with chopped parsley if you like.

Pro Tips

• Use fresh, high-quality Hungarian sweet paprika; old paprika tastes flat. If yours smells dull, replace it.
• Do not burn the paprika—add it off the heat to bloom, then return the pot to the burner.
• Onions are the sauce: keep cooking until they’re deep golden and jammy before adding liquid.
• Keep the simmer gentle (190–200°F / 88–93°C). Vigorous boiling toughens meat and thins the sauce.
• Liquid is minimal by design—add only enough to prevent sticking and to cook the beef.

Variations

• Pork or veal pörkölt: Substitute pork shoulder or veal shoulder; simmer time may drop to 60–90 minutes until tender.
• Csípős (spicy): Increase hot paprika to 1–2 teaspoons and add a sliced mild green pepper during the last 30 minutes.
• Pressure cooker: After Step 4, pressure-cook on high for 35 minutes with 1.25 cups liquid; natural release 15 minutes. Reduce sauce uncovered if needed.

Storage & Make-Ahead

Refrigerate cooled pörkölt in an airtight container for up to 4 days; the flavors deepen by day 2. Freeze up to 3 months. Reheat gently on the stovetop with a splash of water, simmering until glossy again. Galuska is best fresh but reheats well in a buttered skillet; boiled potatoes are best the day of.

Nutrition (per serving)

Approximate for pörkölt only (1/6 of recipe): 520 calories; 35 g fat; 16 g carbohydrates; 38 g protein; 2 g fiber; 980 mg sodium. Sides not included.