Try something new and indulge in the rich flavors of Hungary with this hearty Beef Pörkölt! Perfect for a cozy dinner!
Ingredients:
2.5 pounds chuck roast, cut into 3-4 steaks
Salt and freshly ground pepper, to taste
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
3 tablespoons sweet paprika
1 tablespoon hot paprika
2 tablespoons brown sugar
2 bay leaves
1 tablespoon tomato paste
4 tomatoes, hand crushed
1/4 cup chopped parsley
Directions:
Season steaks with salt and pepper. In a Dutch oven, heat oil over medium-high heat and brown steaks for 4-5 minutes per side. Remove and set aside.
Reduce to medium heat, add butter, then onions. Cook until caramelized, about 8-10 minutes.
Add garlic and red pepper, cooking for another 3-4 minutes.
Cut steaks into cubes, toss with flour, return to pot. Add red wine, reduce, then add broth, paprikas, sugar, bay leaves, tomato paste, and crushed tomatoes. Simmer covered for 2.5-3 hours.
Finish with parsley and serve over noodles with sour cream.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes | Kcal: 600 | Servings: 6
Hungarian Beef Pörkölt
Equipment
- Enameled Cast Iron Dutch Oven (Comes in a lot of fun colors)
- Dutch Oven (Cast-iron w/lid that becomes a skillet)
Ingredients
- 2.5 pounds chuck roast cut into 3-4 steaks
- Salt and freshly ground pepper to taste
- 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
- 3 tablespoons sweet paprika
- 1 tablespoon hot paprika
- 2 tablespoons brown sugar
- 2 bay leaves
- 1 tablespoon tomato paste
- 4 tomatoes hand crushed
- 1/4 cup chopped parsley
Instructions
- Season steaks with salt and pepper. In a Dutch oven, heat oil over medium-high heat and brown steaks for 4-5 minutes per side. Remove and set aside.
- Reduce to medium heat, add butter, then onions. Cook until caramelized, about 8-10 minutes.
- Add garlic and red pepper, cooking for another 3-4 minutes.
- Cut steaks into cubes, toss with flour, return to pot. Add red wine, reduce, then add broth, paprikas, sugar, bay leaves, tomato paste, and crushed tomatoes. Simmer covered for 2.5-3 hours.
- Finish with parsley and serve over noodles with sour cream.
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