Hungarian Beef Pörkölt
🥘✨ This is comfort food at its finest. Tender beef simmered in a rich paprika sauce, finished with sour cream and piled over egg noodles… it tastes like a warm hug 😍
✅ Ingredients (with amounts)
✅ 2 lb chuck roast, cut into bite-size pieces
✅ 2 Tbsp oil (plus more if needed)
✅ Fresh cracked salt + pepper, to taste
✅ 2 onions, diced
✅ 8 oz tomato sauce
✅ 2 tsp beef bouillon paste (or 2 beef bouillon cubes)
✅ 1/2 cup water
✅ 3 Tbsp Hungarian sweet paprika
✅ 1 tsp vinegar
✅ 1/4 cup sour cream
✅ 1 lb egg noodles
👩🍳 Instructions
1. Sear beef: Season beef with salt + pepper. Heat 2 Tbsp oil in a large pot over medium-high. Sear beef in batches until browned (don’t crowd the pan). Remove to a plate.
2. Build the sauce: Add a little more oil if needed and reduce heat to medium. Cook 2 diced onions until golden.
3. Return beef to pot. Add 8 oz tomato sauce, 2 tsp bouillon paste (or cubes), 1/2 cup water, 3 Tbsp paprika, and 1 tsp vinegar. Stir.
4. Simmer: Cover, reduce heat to low, and simmer 2 hours until beef is fall-apart tender.
5. Remove from heat and cool 10 minutes, then stir in 1/4 cup sour cream. Taste and adjust salt + pepper.
6. Cook 1 lb egg noodles according to package directions. Serve pörkölt over noodles. 🤤
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Find the full recipe at Tastes Better From Scratch (link in bio!) 💛
#ComfortFood #BeefStew #EasyDinner #NoodleLovers #OnePotMeals
Hungarian Beef Pörkölt is a wonderful example of traditional Hungarian comfort food that beautifully highlights the use of sweet paprika, a signature spice of the region. When I first made this dish, the aroma of caramelized onions and smoky paprika filled the kitchen and instantly created a warm, inviting atmosphere. In my experience, using chuck roast cut into bite-size pieces ensures the meat becomes tender and flavorful after slow simmering. The step of searing the beef first adds depth to the flavor, giving the sauce a rich base. I also found that the combination of tomato sauce and beef bouillon paste intensifies the savory aspect while maintaining a balanced sweetness. One tip I learned is to let the stew simmer gently for the full two hours or until the beef is fall-apart tender. This slow cooking process is key to developing that melt-in-your-mouth texture. Adding sour cream at the end not only enriches the sauce but also adds a slight tang that perfectly complements the paprika’s warmth without overpowering it. Serving the Pörkölt over egg noodles makes a hearty meal, as the noodles soak up the flavorful sauce beautifully. For convenience, egg noodles cook quickly and provide a pleasing texture contrast to the tender beef. I highly recommend experimenting with Hungarian sweet paprika as it is less spicy and more aromatic than regular paprika. This recipe also invites customizations, such as adding a touch of garlic or substituting beef broth for water for an even more robust sauce. If you’re craving a comforting one-pot meal that brings the flavors of Hungary to your table, this Beef Pörkölt is definitely a recipe worth trying. It’s a cozy dish that reminds me of home-cooked dinners and comforting warmth — truly the dinner you never knew you needed.
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