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Marha Pörkölt (Hungarian Beef Paprika Stew)

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Hungary
Forum Discription: A truly unique cuisine developed in this region of Europe.
Printed Date: 31 March 2020 at 13:19

Topic: Marha Pörkölt (Hungarian Beef Paprika Stew)
Posted By: TasunkaWitko
Subject: Marha Pörkölt (Hungarian Beef Paprika Stew)
Date Posted: 03 November 2017 at 10:23
Marha Pörkölt
Hungarian Beef Paprika Stew

This recipe comes from - the blog of Tori Avey , and has a fascinating history. She received this recipe from a friend whose mother was a Hungarian Jew who survived the Holocaust. Later, when her friend grew up and went out on his own, his mother - an incredible woman in her own right - wrote down many family recipes in a book for him, so that he could learn to make them and keep the traditions alive.

I can't think of any situation that would match the mission of this forum more than this.

Here is the recipe, with Tori's notes in parenthesis:

Quote Marha Pörkölt


2 tablespoons fat (I used canola)
1 large onion, minced
1 large garlic clove, minced
1/2 medium green bell pepper, chopped
1 pound beef stew meat (I used lean beef)
2 tablespoons sweet (mild) Hungarian paprika
1 teaspoon caraway seeds
1 large tomato, cored and chopped
Salt and black pepper to taste
1 tablespoon chopped fresh parsley for garnish (optional)

In a large sauté pan, heat oil over medium. Add minced onion and sauté for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to sauté for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp.

Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned.

Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 cups of hot water into the pan, till the meat is almost covered. Stir and bring to a boil.

Reduce heat to a simmer and cover the pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water if needed to keep it from getting dry.

The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired.

Serve over spätzle, potatoes, rice or noodles..... Garnish with chopped parsley, if desired.

The only thing I might do different would be to use a pepper other than green. I would also recommend removing the pan from the heat when adding the paprika, until it is stirred into the fat and well melted into the dish.

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Posted By: Margi Cintrano
Date Posted: 03 November 2017 at 13:35

Wow ..  This is lovely lovely ..    

I would prefer this dish on pappardelli or spatezel  verses White rice ..  

This is similar to Brook´s  Gulash if I am not mistaken .. I had copied down the récipe to prepare but I am  down with a terrible cold ( nasal and chest ) and am on medication via prescription ..  

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: Percebes
Date Posted: 25 January 2018 at 11:13
Ron-I need to get you some of my Homemade Pheasant Egg Tarhonya-perfect side for this dish  

I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

Posted By: TasunkaWitko
Date Posted: 25 January 2018 at 11:17
Based on what little I know about Tarhonya (Tarhoňa in Slovakia), it is some pretty neat stuff; a pheasant-egg version would be very good, I think!

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