This post contains affiliate links.
This traditional Hungarian Pörkölt is a rich and flavorful pork stew simmered in a paprika-infused sauce, served over noodles, potatoes, or dumplings.
You should make Hungarian Stew tonight!
You should make Hungarian Stew tonight!What I love most about this Pörkölt Hungarian Stew recipe is how deeply flavorful it is, despite being made with such simple, humble ingredients. My brother’s time in Hungary introduced our family to so many new dishes, but this one stuck with us. It’s cozy, comforting, and tastes like something you’ve cooked all day, even though it’s incredibly easy to prepare. The sweet Hungarian Paprika gives it such a unique and rich flavor that’s impossible to replicate with anything else. If you have to substitute regular paprika, the flavor will be a little different and you will only need a few teaspoons instead of tablespoons.
This Porkolt recipe often gets mis-titled as Hungarian Goulash. While both are delicious, Hungarian Goulash is more of a soup while Porkolt is thicker, similar to the consistency of beef stroganoff, and served over egg noodles.
What Meat To Buy For Stew:
- Choose Tough Meat! Inexpensive, tough cuts of meat are perfect because the meat simmers for hours, which break down and to soft and fall apart tender.
- Don't Use Pre-Cut: Avoid the packaged “stew meat” that is already cut into pieces because these are the odds and ends of different cuts of beef and they won't cook as evenly.
- The Right Cut of Meat: Check the sale section for cuts of meat that come from the shoulder and rear of the cow. I always look for chuck first: chuck shoulder, chuck roast, or top chuck. If you can't find that, choose a round roast, rump roast, or top round roast.
How to make Pörkölt:
Sear Meat: Season meat with salt and pepper then place in a skillet with hot oil, browning on all sides. Don't crowd the meat, we don't want this meat to steam we want it to sear. Set aside.
Make Sauce: Dump onions in the pan and cook until golden. Add the meat back in to the pot along with tomato sauce, bouillon cubes, water, paprika, and vinegar. Bring to a simmer then reduce heat to low, cover, and let simmer for 2 hours, or until the meat is fall apart tender. Take the pot off of heat and let it cool for 10 minutes.
Serve: Stir in sour cream and serve over homemade egg noodles or mashed potatoes.
Pörkölt
Ingredients
- 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 of 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 heat-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.2 pounds chuck roast, Fresh cracked Salt and pepper, 2 Tablespoons oil
- 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.2 onions, 8 oz tomato sauce, 2 teaspoons beef bouillon paste, ½ cup water, 3 Tablespoons Hungarian Sweet Paprika, 1 tsp 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.¼ cup of sour cream
- Serve: Boil noodles according to package instructions and serve pörkölt over them.1 lb egg noodles
Notes
- Substitute meat– any kind of meat can be used. Substitute chicken, pork, or other game meat.
- Add vegetables– feel free to add any cooked or sautéed vegetables at the end, or add small chopped potatoes or carrots during last 30 minutes of cooking.
- Paprikás – Add additional sour cream and this dish becomes a new hungarian favorite, paprikás!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe March 2020. Updated December 2025.
My husband liked this better than I did. I thought it was just ok. Thanks for sharing the recipe.
Can you throw it all in a crock pot without browning everything?
Absolutely delicious! The whole family loves this, just made it for the second time tonight.
I am Hungarian and I’ve been making pörkölt using my mom’s recipe. I tried yours in the spring while traveling and I had no access to my recipes. What a stroke of luck! This recipe is wonderful and it has become my family’s favorite, hands down. I’m making it the fourth time tonight (exactly as written) because my husband and kids asked for it again. Thank you!
this recipe is excellent
This has become of our families favorite recipes!! My daughter makes it often. We did get the real Hungarian paprika from Amazon and it makes all the difference.
As someone Hungarian , we never use tomato sauce in this dish , it will completely changes the taste of it. I’m not saying it is bad with tomato , but i recommend not using it. The way i do it is , cut up the onion to small pieces , add some oil , and sear them until they get a glassy like color. Then add the paprika powder , and some water real quick so the paprika doesnt burn. Let it boil until the onion is almos completely dissolved or cooked away in the water , this will help with the sweetness of the onion , and it will be much more tasty. Then put the meat in it , put some water on it ( depends on the meat you will use ) and add the spices. Cover the pan , set it on slowcook and about 2 hours later , you have it. If you like Champignon mushrooms , that can be also included.
I am not normally a goulash fan, my Mom used to make it when we were kids and she must not have cooked it long enough because the beef was always grisly and tough. But this. This is absolutely delicious! And it has the added benefit of being gluten free, so I could feed it to my family members who can’t have wheat. And it was a huge hit with them too!
Really, really enjoyed this! The only thing I did different was add tsp caraway seeds, fresh, yellow bell pepper, carrots, and ripe tomatoes! I love veggies!! Oh, and I deglazed my pan with white wine after cooking beef then did veggies! Very, good dish I highly recommend! I’m Hungarian but never cooked porkoit! Thank you for sharing this recipe!!
So the “only” thing you did different was actually 6 things different.Wow.
I agree stick with the recipe then comment instead of changing the recipe
Wow! This recipe was delicious!! Reminds me of my time in Central Europe last year.
Next time, I’ll season my meat a little less (added more sour cream to mine).
THANKS SO MUCH FOR THIS RECIPE ❤️
This was amazing! So glad I gave your recipe a try. Another winner from TBFS.