Bográcsos Marhapörkölt
Bográcsos Marhapörkölt is one of the most famous and beloved dishes of Hungarian cuisine. This dish embodies the art of slow cooking, where the flavors blend together perfectly. Cooking in a cauldron not only makes the dish's flavor special, but also makes the time spent together unforgettable. This recipe follows the traditional preparation method, which has been a favorite at family gatherings and festive occasions for generations.
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Ingredients for this recipe
Servings: 6
1
kg
Beef Shank
3
Onion
3
cloves
Garlic
2
tbsp
Hungarian Sweet Paprika
2
Tomato
2
Bell Pepper
3
tbsp
Lard
1
tsp
Salt
1
pinch
Black Pepper
500
ml
Water
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Preparation Steps
1
Finely chop the onion, garlic, tomatoes, and bell peppers. Cut the beef into medium-sized cubes.
2
In a cauldron, heat the lard and sauté the onion until translucent.
3
Add the garlic, then the Hungarian sweet paprika, stirring quickly to prevent burning.
4
Add the beef, season with salt and pepper, and mix thoroughly. Let the beef release its juices, then simmer for a few minutes.
5
Add the chopped tomatoes and bell peppers, then pour in enough water to cover the beef.
6
Cook the pörkölt over low heat for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
7
Serve hot with fresh bread or nokedli (Hungarian dumplings), and offer pickles on the side.
