Hungarian Goulash (Pörkölt)

Author: Laurel Braun

Hungarian Goulash (Pörkölt)

5 from 1 vote

Hungarian Goulash (or Pörkölt) is a rich meat, paprika, and onion stew primarily flavoured with sweet paprika. Served over spätzle, wide egg noodles, or even boiled potatoes for a rich and hearty meal.

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Course: Lunch & Dinner, Main Course, Soups and Stews

Cuisine: Eastern European, Hungarian

Servings:

Calories: 401 kcal

Ingredients

2 ¼ lbs beef stew meat, ¹1" pieces
2 tsp kosher salt
½ tsp black pepper, freshly ground
4 tbsp bacon grease or lard, ²
2 medium onions, thinly sliced
1 large bell pepper, green is traditional - I used red
4-6 garlic cloves, chopped small (not minced)
1 small roma tomato, finely chopped
2 tbsp tomato paste
¼ cup Hungarian sweet paprika, or regular paprika³
1 tsp marjoram
½ tsp caraway seeds, optional, but highly recommended
1 large bay leaf, or 2 small
2 cups low-sodium beef stock, homemade if possible
1 cup red wine
1 ½ tsp kosher salt

Equipment

Dutch oven or heavy bottom pot

Method

Pat your stew meat dry and season generously with salt and pepper. Set aside while you preheat a Dutch oven over medium-high heat.
Once the Dutch oven is ripping hot and your hood fan on, add the bacon grease or lard. It will smoke. Immediately add HALF the seasoned stew meat. Sear on two sides until browned (about 1-2 minutes per side). Remove the seared meat to a clean plate and repeat with the remaining beef.
Reduce the heat to medium-low and add in the onions. Stir often for the first 30 seconds to help the fond lift from the bottom of the pot (the brown bits). This is flavour! Continue cooking, stirring occasionally until the onions are soft and translucent (about 5 minutes).
Add in the peppers and garlic. Continue cooking, stirring occasionally, for another 4 minutes.
Stir in the chopped tomato and tomato paste. Stir well to combine and cook for 1 minute until the tomato paste darkens and the entire mixture begins to lightly "stick" to the bottom.
Add the paprika, marjoram, and caraway seeds. Stir well to incorporate and let the spices warm and toast for 30 seconds.
Return the beef and all of its juices to the pot. Stir in the broth and wine along with the bay leaf and salt. Bring the stew up to a gentle simmer before reducing the heat to the lowest setting. Cover and cook for 1 ½ hours or until the meat is tender.
Serve over spätzle, wide egg noodles, or boiled potatoes. Try serving it with a quick cucumber salad or a dollop of sour cream. Enjoy!

Nutrition

Notes

Calories do not include any suggested additions like spätzle or noodles.

Note 1: Beef stew meat is often "off-cuts" from round or chuck roasts. These meats are best for slow-cooking.

Note 2: Can substitute with tallow or another high-heat neutral cooking oil.

Note 3: If you can't find Hungarian, regular paprika is fine. Many people on cooking reddit agree with this. The key is freshness - try to use a fresh jar or one opened within the last 6 months.