Marha Pörkölt

Name: Marha Pörkölt
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1kg beef chuck, cut into 3cm cubes; 4 large onions, finely diced; 3 tbsp sweet Hungarian paprika; 1 tsp hot Hungarian paprika; 2 tbsp vegetable oil or butter; 2 green peppers, diced; 1 large tomato, diced; 2 cloves garlic, minced; 1 tsp caraway seeds; Salt and black pepper; Water as needed

Marha pörkölt (MAR-hah PUHR-kuhlt)

Beef Paprika Stew

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 416 kcal

Slow-braised beef chunks in a thick, deeply paprika-infused onion sauce — the robust, no-liquid-added Hungarian stew that defines hearty cooking.

Nutrition & Info

Protein 38.0g

Carbs 12.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

dutch oven or heavy pot wooden spoon sharp knife

Presentation Guide

Vessel: deep plate

Garnishes: paprika sprinkle, sour cream optional

Accompaniments: nokedli, fresh bread

Ingredients

1kg beef chuck, cut into 3cm cubes
4 large onions, finely diced
3 tbsp sweet Hungarian paprika
1 tsp hot Hungarian paprika
2 tbsp vegetable oil or butter
2 green peppers, diced
1 large tomato, diced
2 cloves garlic, minced
1 tsp caraway seeds
Salt and black pepper
Water as needed

Instructions

1
Heat oil in a heavy pot. Sauté diced onions over medium-low heat for 15-20 min until completely soft and translucent.
2
Remove from heat, add both paprikas, and stir for 30 seconds to bloom the spice without burning.
3
Return to heat, add beef cubes. Stir to coat in the paprika-onion mixture. Cook 5 min.
4
Add green peppers, tomato, garlic, and caraway seeds. Season with salt.
5
Cover tightly and cook on very low heat for 1.5-2 hours, stirring occasionally. The onions and meat juices should create enough liquid — add water only if needed.
6
The pörkölt is done when the beef is fork-tender and the sauce is thick and deeply colored. Serve with nokedli.

💡

Did You Know?

Unlike goulash (which is a soup), pörkölt is a thick stew — this distinction is one of the most common culinary misunderstandings about Hungarian cuisine.

Chef's Notes

Equipment Tips

dutch oven or heavy pot
wooden spoon
sharp knife

Garnishing

paprika sprinkle, sour cream optional

Accompaniments

nokedli, fresh bread

The Story Behind Marha Pörkölt

Pörkölt — meaning "singed" or "scorched" — originated with Hungarian shepherds on the Great Plain who slow-cooked meat in cauldrons. The key technique of cooking massive amounts of onions to near-dissolution creates the sauce base without added liquid, resulting in an intensely flavored stew that is arguably more representative of traditional Hungarian cooking than goulash itself.

🕐 Traditionally enjoyed lunch or dinner, especially in cold months 📜 Origins: 18th century

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