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Step-by-Step Instructions

Step 1: Cook the Onions

Heat the oil in a large heavy-bottomed pot over medium heat.

Add the chopped onions and cook for 10–15 minutes until soft, golden, and caramelized.

The onions create the rich base for the sauce, so don’t rush this step.

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Step 2: Add the Paprika

Remove the pot from the heat for a few seconds.

Stir in the sweet Hungarian paprika and hot paprika (if using).

Mix quickly to coat the onions.

Important: Paprika burns easily, so avoid cooking it over high heat.

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Step 3: Brown the Beef

Add the beef cubes to the pot.

Cook for about 8–10 minutes until the meat is lightly browned on all sides.

The beef should absorb the paprika mixture completely.

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Step 4: Add Vegetables

Stir in:

• Garlic
• Tomatoes
• Red bell pepper

Cook for another 5 minutes until everything begins to soften.

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Step 5: Slow Cook

Pour in the beef broth.

Add:

• Bay leaf
• Salt
• Black pepper

Bring to a gentle simmer.

Cover the pot and cook over low heat for 1½ to 2 hours, stirring occasionally.

The beef should become fork-tender.

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Step 6: Reduce the Sauce

Remove the lid during the last 15 minutes if the sauce needs thickening.

The onions naturally dissolve during cooking, creating a silky, rich gravy.

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Tips for the Best Hungarian Pörkölt

• Always use authentic Hungarian sweet paprika.
• Never burn the paprika.
• Choose well-marbled beef chuck for maximum tenderness.
• Cook slowly over low heat.
• The stew tastes even better the next day.

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Serving Suggestions

Hungarian Beef Pörkölt pairs perfectly with:

• Hungarian Galuska (dumplings)
• Egg noodles
• Buttered pasta
• Mashed potatoes
• Steamed rice
• Fresh crusty bread
• Pickles
• Cucumber salad

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Storage Instructions

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months.

Reheating

Warm gently over medium-low heat.

Add a splash of beef broth if the sauce becomes too thick.

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Recipe Variations

Spicy Version

Add extra hot Hungarian paprika or chili flakes.

Creamy Version

Stir in sour cream just before serving for a creamy Hungarian-style finish.

Vegetable Version

Add mushrooms, carrots, or potatoes for a heartier stew.

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Frequently Asked Questions

What is the difference between Pörkölt and Goulash?

Pörkölt is a thick beef stew with a rich paprika sauce, while Hungarian Goulash is more of a soup with additional vegetables and broth.