Hungarian Beef Stew or Marha Porkölt is another variation of paprikash and another Hungarian favorite. The main difference between paprikash and porkölt is that the dish is made from beef. And, because it’s beef, it makes a wonderful pan gravy, but it takes longer to cook. This is a slow and low cooking method and is ideal for a Sunday dinner.
- 2 1/2 pounds blade roast or chuck roast, cut into 2" cubes
- 1 tbsp oil or lard
- 1 large Spanish onion finely chopped
- 1 whole hot banana pepper or jalapeno pepper
- 1 medium tomato chopped
- 2 tbsp Hungarian paprika
- 2 tspn kosher salt or to taste
Gather all ingredients before starting recipe.
- Heat lard or oil in medium sauce pan over medium high heat.
- Add chopped onions and tomato and sauté until the onions and tomato becomes soft, 3-4 minutes.
- Remove pan from heat and mix in paprika and add the whole pepper.
- Add cubed beef to onion mixture and stir well to combine. Cook on medium high heat until the beef loses it's color, about 4-5 minutes, then reduce heat to medium low and cover with a lid. Cook for about 2 hours, or until the meat is very tender. Remove hot pepper and discard just before serving.
- This dish can be served with either plain boiled potatoes or pasta garnished with chopped fresh parsley.