Beef Stew with Sour Cream Dumplings (Nokedli)
Beef stew, or 'pörkölt', is one of the most well-known and beloved dishes in Hungarian cuisine, a staple on Hungarian family tables for centuries. Sour cream dumplings, known as 'nokedli', perfectly complement the rich, spicy flavors of the stew. The kitchen fills with a festive atmosphere as the stew slowly simmers on the stove, the aroma of paprika and onions immediately creating a homey feeling. The secret to perfect pörkölt is slow cooking and using high-quality ingredients. The creamy texture of the sour cream dumplings and the freshness of the parsley provide a perfect contrast to the juicy richness of the stew. This dish is an ideal choice for family lunches or festive occasions.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Cut the beef shank into medium-sized cubes. Finely chop the onions and garlic.
2
Heat the lard in a large pot or Dutch oven over medium heat. Sauté the onions until translucent. Add the garlic and stir until fragrant.
3
Remove the pot from the heat and stir in the Hungarian sweet paprika quickly to prevent it from burning.
4
Add the cubed beef, salt, and pepper. Stir in the chopped tomato and bell pepper. Pour in enough water to cover the beef, then simmer over low heat for 2-2.5 hours, or until the beef is tender.
5
While the stew simmers, prepare the nokedli: in a bowl, combine the flour, eggs, a pinch of salt, and enough water to create a smooth, but not runny, batter.
6
Bring a large pot of salted water to a boil. Using a nokedli maker or a slotted spoon, drop the batter into the boiling water. Cook for 2-3 minutes, or until the dumplings float to the surface, then drain.
7
In a bowl, mix the cooked nokedli with the sour cream and sprinkle with fresh, chopped parsley.
8
Serve the flavorful beef stew with the sour cream nokedli, garnished with fresh parsley.
