🇭🇺 Hungarian Beef Stew

Marhapörkölt

Ingredients (Serves 4–6)

• 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
• 2–3 medium onions, very finely chopped
• 2 tbsp lard (or oil)
• 2 tbsp sweet Hungarian paprika (good quality is key!)
• ½ tsp hot paprika (optional)
• 2 cloves garlic, minced
• 1 tsp caraway seeds (lightly crushed)
• 1 tomato, diced (or 2–3 tbsp canned)
• 1 green Hungarian pepper (or bell pepper), diced
• Salt & black pepper
• Small splash of water or broth as needed

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👩‍🍳 Instructions

1️⃣ The Onion Base (Very Important)

Heat lard in a heavy pot.
Add onions and cook slowly until soft and lightly golden.
Hungarian stews use a LOT of onion — this thickens naturally.

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2️⃣ Add Paprika Properly

Remove pot from heat.
Stir in paprika so it doesn’t burn.

Return to heat.

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3️⃣ Add Beef

Add beef cubes, garlic, caraway, salt, and pepper.
Stir well to coat in the paprika-onion mixture.

Let meat release its juices.

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4️⃣ Add Tomato & Pepper

Add diced tomato and pepper.
These are subtle — not meant to make it “tomatoey.”

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5️⃣ Slow Simmer

Cover and cook on very low heat 1½–2 hours.

Important:

• No rushing
• Add only small splashes of water if needed
• It should cook in its own juices

The sauce thickens naturally from onions breaking down.