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photo of beef marhpörkölt served with tarhonya in a rustic setting
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Hungarian Marhpörkölt

Marhapörkölt is a delicious Hungarian beef stew cooked in sweet Hungarian paprika and traditionally served with tarhonya and pickles.

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.