Pörkölt

Hungarian beef stew with a short, glossy paprika gravy. A heavy pot and a gentle simmer let the onions soften into the sauce.

Makes 4 servings · Prep 20 min · Cook 135 min · Total 155 min

Ingredients

• 700 g beef chuck, cut into 3 cm cubes
• 2 tbsp lard or sunflower oil
• 2 medium onions, finely chopped
• 1 sweet pointed pepper, diced
• 1 plum tomato, chopped
• 2 tbsp sweet Hungarian paprika
• 1 tsp fine salt
• 200 ml water, plus more as needed

Method

1. Soften the onions in the fat in a heavy pot over medium heat for 10 minutes. Add the pepper and tomato and stir until the tomato releases its juice.
2. Take the pot off the heat. Stir in the paprika, then immediately add the beef, salt and 100 ml water. Return to low heat and cover.
3. Simmer gently for 1½–2 hours, stirring every 20 minutes. Add remaining water a splash at a time if the bottom begins to dry. The meat should braise in shallow liquid.
4. When a fork easily separates the beef, uncover and reduce for 5–10 minutes until the onions and juices coat a spoon. Serve hot.