Beef Stew with Potatoes
Pörkölt is one of the most well-known dishes in Hungarian cuisine, popular at family tables for centuries. The rich flavor profile comes from Hungarian sweet paprika, onions, and slow cooking. This dish is a perfect choice for cold winter days, but it is also excellent for festive occasions. Potatoes, as a side dish, perfectly absorb the stew's sauce, making every bite delicious and filling. The recipe is simple, but with careful attention, it is guaranteed to be a success.
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Ingredients for this recipe
Servings: 4
600
g
Beef chuck
2
Yellow onion
3
cloves
Garlic
2
tbsp
Hungarian Sweet Paprika
2
Tomatoes
1
Bell pepper
1
tsp
Salt
0.5
tsp
Black pepper
30
ml
Vegetable oil
800
g
Potatoes
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Preparation Steps
1
Finely chop the onion and sauté in hot oil until translucent. Add the minced garlic and cook for another minute.
2
Add the diced beef chuck and sear until browned on all sides.
3
Sprinkle with Hungarian sweet paprika, stirring quickly to prevent burning. Then, add the chopped tomatoes and bell pepper.
4
Pour in enough water to cover the ingredients. Season with salt and pepper, then cover and simmer over low heat for about 1.5 hours, or until the meat is tender.
5
Meanwhile, peel and dice the potatoes, then boil in salted water until tender. Drain and keep warm.
6
When the beef stew is ready, serve with the cooked potatoes. Garnish with fresh parsley, if desired.
