Beef Stew with Sheep Cheese Dumplings and Sour Cream
Pörkölt is one of the best-known Hungarian dishes, and it has been a staple in our cuisine since the 18th century. The original version evolved from shepherds' dishes, and the addition of paprika made it truly Hungarian. Sheep cheese dumplings are a classic accompaniment, mainly eaten in mountainous regions, as sheep cheese lends a rich flavour to the dish. Serving with sour cream only enhances the rich, creamy texture of this traditional Hungarian meal. This dish is a perfect choice for a hearty and filling lunch or dinner!
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic. Heat the lard in a large pot or Dutch oven.
2
Sauté the onion in the hot lard until translucent. Add the Hungarian sweet paprika and stir quickly to release its flavor.
3
Add the diced beef and brown on all sides.
4
Add the diced bell pepper and tomato, along with the ground caraway seeds, salt, and pepper. Stir to combine.
5
Pour in the water or broth, cover, and simmer over low heat for about 2 hours, or until the beef is very tender.
6
While the stew is cooking, prepare the dumplings. In a bowl, combine the flour, eggs, and water to form a soft dough.
7
Bring a large pot of water to a boil. Using a dumpling scraper or a spoon, drop the dumpling dough into the boiling water. Cook for 2-3 minutes, then drain.
8
Mix the drained dumplings with the sheep cheese, ensuring they are evenly coated.
9
To serve, place a portion of sheep cheese dumplings on a plate, spoon the beef stew over them, and garnish with a dollop of sour cream.
