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There’s a certain nostalgia that washes over me whenever the rich scent of simmering beef and paprika fills the kitchen. This Hungarian stew, or pörkölt, takes me back to the cozy family dinners of my childhood. Imagine your loved ones gathering around the table, laughing and sharing stories, as a warm bowl of this hearty dish approaches.

I found the perfect blend of flavors in this comforting recipe—tender chuck roast, aromatic onions, and the star of the show, Hungarian sweet paprika. Each spoonful not only satisfies hunger but also delights the palate, making it an immediate crowd-pleaser. Plus, with just ten minutes of prep time and a few simple ingredients, it transforms the ordinary weeknight into an extraordinary culinary experience.

Whether you’re craving a rich stew to warm your soul or trying to impress guests with your cooking skills, this Hungarian pörkölt has you covered. It’s one of those dishes that bridges cultures and brings everyone together around the dinner table. Ready to start cooking? Let’s dive into this delightful recipe!

Why is this Hungarian Stew so special?

Ease of preparation makes this dish a go-to for busy home chefs. Aromatic, with the warm essence of paprika, it fills your kitchen with mouthwatering scents. Versatile enough to serve over egg noodles or with crusty bread, it suits any occasion. Crowd-pleaser status means your loved ones will eagerly anticipate seconds! For a full meal, pair it with a refreshing salad or even homemade bread; check out our delicious salad recipes for some fantastic ideas!

Hungarian Stew Ingredients

• Perfect for a cozy, family meal!

For the Beef

Chuck roast – a tender cut that becomes melt-in-your-mouth delicious after simmering.

For the Sauce

Oil – essential for browning the beef and adding richness to the stew.
Fresh cracked salt and pepper – enhances the natural flavors of all ingredients.
Onions – sautéed until golden, they add a sweet undertone to the dish.
Tomato sauce – adds depth and a touch of acidity to balance the flavors.
Beef bouillon paste (or cubes) – intensifies the savory notes of this Hungarian stew.
Water – helps create the perfect stew consistency.
Hungarian sweet paprika – the star ingredient that contributes to the unique flavor profile.
Vinegar – a splash to brighten the dish and elevate the flavors.

For Serving

Sour cream – stirred in at the end, it adds creaminess and tang.
Egg noodles – serve as the ideal base for soaking up the rich sauce.

How to Make Hungarian Stew

Season the Beef: Start by seasoning your chuck roast pieces generously with fresh cracked salt and pepper. This initial step enhances the flavor of the meat, which is essential for our delicious Hungarian stew.
Brown the Meat: Heat oil in a large cast iron pot over medium-high heat. Once it’s hot, add the seasoned beef in small batches, browning on all sides until you achieve a lovely golden crust. This should take around 5-7 minutes per batch. Remove the beef and set it aside on a plate.
Cook the Onions: In the same pot, add a splash more oil if needed, and reduce the heat to medium. Toss in the diced onions and cook them, stirring occasionally, until they are golden and fragrant—roughly 8-10 minutes.
Combine Ingredients: Return the browned beef to the pot with the onions. Add the tomato sauce, beef bouillon, water, sweet paprika, and vinegar. Stir everything together to combine perfectly.
Simmer Slowly: Cover the pot with a lid, set the heat to low, and let the stew simmer gently for about 2 hours. You’ll know it’s ready when the beef is fall-apart tender, bathing in rich, aromatic sauce.
Finish with Cream: Once cooked, remove the pot from heat and allow it to cool for about 10 minutes. Then, stir in the sour cream until it’s well incorporated into the stew, adjusting seasoning with additional salt and pepper as desired.
Boil the Noodles: While the stew is cooling, boil the egg noodles according to the package instructions. This step usually takes about 8-10 minutes until they are al dente.
Serve It Up: Spoon the sumptuous pörkölt over a hearty serving of egg noodles. Enjoy every bite with your loved ones, soaking up the warmth and flavors of this beautiful dish!

Optional: Garnish with fresh parsley for a pop of color and extra flavor.

Exact quantities are listed in the recipe card below.

What to Serve with Hungarian Stew?

Imagine gathering your loved ones around a table filled with warmth and flavorful delights to complement this comforting dish.

Crusty French Bread: Perfect for soaking up every drop of the savory sauce, a loaf of freshly baked French bread is a must-have!
Simple Green Salad: A light, crisp salad with tangy vinaigrette brings balance and freshness to your hearty pörkölt without overpowering it.
Roasted Vegetables: Seasonal roasted veggies offer a delightful caramelization, adding a sweet contrast to the rich and savory stew.
Hungarian Red Wine: Sip on a glass of robust red wine. Its bold flavor complements the deep, rich notes of the stew beautifully.
Dumplings: Light, pillowy dumplings serve as a heavenly side, ideal for scooping up the sauce and enhancing the overall experience.
Chocolate Cake: For dessert, treat yourself to a slice of moist chocolate cake. The rich cocoa flavor creates a lovely, indulgent finish to the meal.

Pairing with these options turns your experience of Hungarian stew into a memorable feast, inviting warmth and connection around your table.

How to Store and Freeze Hungarian Stew

Fridge: Store leftover Hungarian stew in an airtight container for up to 3 days. This ensures it remains flavorful and ready to enjoy on a busy weeknight.

Freezer: For longer storage, freeze the stew in individual portions for up to 3 months. Make sure to use freezer-safe containers to maintain the best taste and texture.

Reheating: Thaw in the fridge overnight before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until hot. You can add a splash of water for consistency if needed.

Cooling: Allow the stew to cool to room temperature before refrigerating or freezing. This helps prevent condensation and maintains the dish’s quality.

Expert Tips for Hungarian Stew

Choose Quality Beef: Select a chuck roast with good marbling for the best flavor and tenderness. Cheaper cuts may not yield the same luscious results in your Hungarian stew.
Don’t Rush Browning: Take your time browning the beef in small batches. This step builds rich flavor. Avoid overcrowding the pot, which can steam the meat instead.
Stir in Paprika Gently: When adding Hungarian sweet paprika, make sure to stir it gently to avoid burning. This preserves its vibrant flavor and beautiful color.
Simmer Low and Slow: Maintain a low simmer for at least two hours. Patience is key here! This process allows the flavors to meld and the meat to become tender.
Taste Before Serving: Always taste your stew before serving. You can adjust seasoning with extra salt, pepper, or even more vinegar for brightness, ensuring a perfect finish to your Hungarian stew.
Sour Cream at the End: Add the sour cream off the heat for a creamy texture and flavor that doesn’t curdle. Stir thoroughly to incorporate it into the stew.

Hungarian Stew Variations

Feel free to transform this comforting dish into your own masterpiece with these fun tweaks!

Spicy Addition: Add a teaspoon of crushed red pepper flakes for a zesty kick that complements the rich flavors beautifully.
Vegetarian: Substitute the chuck roast with hearty mushrooms or jackfruit and use vegetable broth instead of beef bouillon for a vegetarian delight.
Herb Infusion: Toss in fresh thyme or rosemary to elevate the aromatic experience, bringing an earthy flavor to your stew.
Creamy Twist: Swap sour cream for Greek yogurt for a tangy and protein-rich alternative that still offers creaminess.
Wine Boost: Stir in a splash of red wine during the simmering process for added depth and sophistication—plus, who doesn’t love a little wine in cooking?
Smoky Flavor: Use smoked paprika instead of sweet paprika to introduce a subtle smokiness that pairs perfectly with the beef.
Root Veggies: Add diced carrots or parsnips for a touch of sweetness and texture, helping to balance the savory elements of the stew.
Protein Swap: Replace chuck roast with pork shoulder or chicken thighs for a different protein twist, while keeping the flavor profile intact.

Make Ahead Options

These Hungarian stew preparations are perfect for busy weeknights, allowing you to savor the flavors without the time crunch! You can brown the chuck roast and sauté the onions up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their quality. When you’re ready to finish, simply add the browned meat and onions back into the pot with the remaining ingredients, and let it simmer as directed. For a longer prep option, the stew can be fully cooked and then refrigerated for up to 3 days—simply reheat gently before serving over freshly boiled egg noodles. This way, you’ll enjoy delicious, homemade Hungarian stew with minimal effort on a busy night!

Pörkölt Recipe FAQs

What is the best beef to use for Hungarian stew?
Absolutely! A chuck roast is the ideal choice for this Hungarian stew. Its marbled fat content ensures that the meat becomes tender and flavorful as it simmers slowly. Look for a roast that has a good amount of fat running through it, as this will break down during cooking and contribute to the richness of the stew.

How long can I store leftover Pörkölt?
You can store leftover Pörkölt in an airtight container in the fridge for up to 3 days. To ensure it remains delicious and safe to eat, cool it to room temperature before placing it in the fridge. This simple step helps maintain the integrity of the dish.

Can I freeze Pörkölt?
Very! Freezing is a great option if you want to keep your Pörkölt for later. Simply portion the stew into freezer-safe containers or resealable bags. It can be kept frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stovetop over medium heat, stirring occasionally, and add a splash of water if you desire a thinner consistency.

What should I do if my stew is too thick?
If your Pörkölt is too thick, don’t worry! Simply gradually add water or broth while stirring until you reach your desired consistency. Make sure to heat it gently on the stovetop as you do this to ensure even mixing. Always taste and adjust seasoning as needed after adding extra liquid.

Is this Hungarian stew safe for people with allergies?
Be sure to check the ingredient labels if you’re cooking for someone with food allergies. This Pörkölt contains beef, and we add sour cream for creaminess. If you’re substituting for someone with lactose intolerance, you can replace sour cream with a dairy-free alternative or Greek yogurt for similar texture without the lactose.

What type of vinegar should I use in Pörkölt?
For this Hungarian stew, a simple white vinegar or apple cider vinegar works perfectly! The vinegar adds a nice brightness that balances the richness of the beef and sauce. Just be careful not to add too much—start with the recommended amount and adjust to your taste if needed.