Hungarian Pörkölt (Beef Stew)
Source of Recipe
Serve pörkölt with homemade egg noddles and a side of roasted vegetables
List of Ingredients
▢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 pkg egg noodles
Season steak pieces on all sides with salt and pepper. Add oil to a large cast iron pot over medium heat-high heat. Once hot, add steak, 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 steak onto a plate.
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.
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.
Boil noodles according to package instructions and serve pörkölt over them.
*Hungarian Paprika is sweet paprika and can be found in the spice aisle at the grocery store, or on amazon. If you must substitute regular (hot) paprika, the flavor will change slightly, and you will only need a few teaspoons, rather than Tablespoons. Adjust to taste.
Substitute meat- any kind of meat can be used. Substitute chicken, pork, or other game meat.
Add vegetables- feel free to add your favorite vegetables during step 2.
Freezing instructions: Prepare recipe up until adding the sour cream. Allow to cool and then add to a freezer safe container and freezer for 3-4 months. Thaw overnight in the fridge. Once warm, stir in sour cream.