Marhapörkölt - Hungarian Beef Stew
Rated 5.0 stars by 3 users
Servings
4
Prep Time
15 minutes
Cook Time
2 hours 5 minutes
Marhapörkölt recipe for making a traditional Hungarian beef stew. Serve with boiled potatoes or tarhonya and pickled cucumbers for an authentic experience.
Ingredients
- 800g beef shin
-
2 tbsp lard
-
1 large brown onion
- 3 garlic cloves, crushed
-
1 tbsp sweet smoked paprika
- 1 beef stock cube
- 250ml water
-
250ml red wine (optional for greater flavour, but you can
also use more water instead)
- 2 medium tomatoes, diced
- 2 red bell pepper, diced
- 2 bay leaves
-
pinch of caraway seeds or powder
- salt
- freshly ground black pepper
Directions
- Cut the beef shin into roughly 2cm cubes and finely dice the onion.
- Melt the lard in a medium casserole dish. Add the onions and cook until softened. Add the crushed garlic cloves and beef cubes and fry until the meat is browned all over.
Reduce the heat to a low setting (to avoid the paprika burning), then add the smoked paprika powder and stir well. Add the stock cube, water (and red wine), diced tomatoes, bell peppers, and bay leaves, then season with caraway powder, salt, and freshly ground black pepper. Cover the dish and cook on low heat for 2 to 2.5 hours, until the meat is fork tender. You can also transfer the contents of the casserole dish into a slow cooker and finish the dish there.
Serve with boiled potatoes or on a bed of tarhonya pasta.
