Ask anyone which dish stands out as a quintessential Hungarian comfort food. They will immediately tell you about Hungarian goulash. But as many visitors to Budapest will learn to their surprise, goulash is not the thick stew they were expecting. It is a watery beef soup. In fact marhapörkölt most resembles the dish known outside Hungary as goulash. And it is a shame it doesn’t appear more often on Hungarian menus because when done well, it is incredible.
Marhapörkölt is more than just a dish. It is quintissentially Hungarian. It is characterised by its paprika-laden sauce and tender meat. And the simplicity of its preparation. The rich flavours and comforting warmth make it a beloved staple in households across Hungary. Hungarians traditionally eat Marhapörkölt with a bed of egg noodles or tarhonya. And it is often garnished with paprika slices, a sprinkle of fresh parsley or a dollop of sour cream for a burst of colour and freshness.
The base of the stew is always the same. Onions and garlic cooked slowly over a few hours with large chunks of beef in a rich paprika and tomato based sauce. But as with most beef stews, most families have different versions, adding red wine, stock or various available vegetables during the cooking process. It’s the perfect dish to cook outdoors in a bogracs, the Hungarian cooking kettle!
Whether enjoyed on a cozy winter evening or as a centrepiece for a festive gathering, mahaporkolt encapsulates the heart and soul of Hungarian cuisine.
🇭🇺 Jó étvágyat!
Also Read
Looking for more classic Hungarian dishes? Check out these posts:
- Hungarian Chicken Noodle Soup – a delicious soup for any time of the year.
- Töltött Paprika – Hungarian stuffed peppers.
- Cold Sour Cherry Soup (Hidel Meggyleves) – a refreshing Hungarian cold fruit soup
- Hungarian Food – the Ultimate Guide
- The Bogracs – Hungary’s Cooking Cauldron
Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.
Hungarian Marhpörkölt
Ingredients
- 2 tbsp zsír or pork lard
- 1 kg beef brisket (cut into 2cm dice)
- 2 large onions
- 2 cloves garlic (finely chopped)
- 1 tbsp sweet Hungarian paprika
- 1 tbsp tomato paste
- salt
- 1 tsp caraway seeds (ground)
- paprika or bell pepper (thinly sliced)
- 1 tbsp parsley (finely chopped)
Instructions
- Melt one tbsp of lard and fry the beef in batches until well browned on all sides, then set aside.
- Melt the remaining tbsp of lard to the same pan and fry the onions over a low to medium heat until soft and golden.
- Add the garlic and cook gently for one minute. Then stir in the sweet Hungarian paprika and tomato paste and cook for another minute.
- Add the beef (and any juices) and the caraway seeds to the pan and stir well, then add just enough water to cover the beef. Season with salt to taste.
- Reduce the heat to low so that the liquid is barely simmering, and cover. Allow to cook gently for 2½ – 3 hours, or until the beef is tender.
- Stir in the parsley then serve. Garnish with a slice of paprika or bell pepper and with tarhonya.
