Description
A traditional Hungarian stew made with beef and served over egg noodles, perfect for a hearty meal.
Ingredients
Scale
- 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 sour cream
- 1 lb egg noodles
Instructions
- Sear meat: Season beef pieces on all sides with salt and pepper. Add oil to a large cast iron pot over medium-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 beef onto a plate.
- Cook sauce ingredients: 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.
- Simmer: 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.
- Serve: Boil noodles according to package instructions and serve pörkölt over them.
Notes
- This dish is best served with a side of crusty bread to soak up the delicious sauce.
- Feel free to adjust the spices according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg