Description
Hearty Hungarian beef porkolt brings rustic comfort from the countryside, combining tender meat with rich paprika-infused sauce. Savory traditions blend perfectly, inviting you to experience authentic Central European cuisine with each delicious, warming bite.
Ingredients
Scale
Meat:
- 2.5 pounds (1.13 kilograms) chuck roast
Seasonings and Spices:
- Salt (to taste)
- Freshly ground pepper (to taste)
- 3 tablespoons sweet paprika
- 1 tablespoon hot paprika
- 2 bay leaves
Base Ingredients:
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 large onions (sliced)
- 4 cloves garlic (minced)
- 1 red pepper (seeded and sliced)
- 2 tablespoons flour
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- 4 tomatoes (hand crushed)
- 1/4 cup chopped parsley
Instructions
- Generously season beef cuts with salt and pepper at room temperature to enhance flavor absorption.
- Heat oil in a heavy Dutch oven over medium-high heat until shimmering, then sear meat for 4-5 minutes per side to develop rich golden-brown crust.
- Transfer browned meat to a separate plate, reducing stovetop temperature to medium.
- Melt butter in the same pot, adding sliced onions and caramelize slowly until deep golden and translucent, approximately 8-10 minutes.
- Introduce minced garlic and red pepper flakes, stirring continuously for 3-4 minutes to release aromatic oils.
- Slice previously seared meat into uniform cubes, lightly dust with flour to help thicken sauce.
- Return meat cubes to pot, deglaze with red wine, allowing liquid to reduce by half and capture concentrated flavors.
- Pour in beef broth, sprinkle paprika, add sugar, bay leaves, tomato paste, and crushed tomatoes, creating a robust braising liquid.
- Cover pot and simmer at low heat for 2.5-3 hours, occasionally stirring to prevent scorching and ensure meat becomes tender.
- Once meat reaches melt-in-your-mouth consistency, garnish with fresh chopped parsley.
- Serve hot over wide egg noodles, accompanied by a dollop of cool sour cream to balance rich flavors.
Notes
- Choose a well-marbled cut like chuck or round steak for maximum tenderness and rich flavor development during slow cooking.
- Toast paprika briefly in the pot before adding liquid to enhance its deep, complex flavor profile and release essential oils.
- Consider using Hungarian sweet paprika for authentic taste, avoiding smoky or hot varieties that might alter the traditional recipe’s delicate balance.
- Allow extra simmering time if meat seems tough, as slow cooking breaks down connective tissues and transforms the texture into melt-in-your-mouth perfection.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 6
- Calories: 346 kcal
- Sugar: 9 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg