Hungarian Beef Stew with Dumplings and Sour Cream
Hungarian Beef Stew with Dumplings and Sour Cream is a true Hungarian classic, a beloved dish at family tables for generations. The tender beef and the juicy pörkölt perfectly harmonize with the soft dumplings and the freshness of the sour cream. This dish is not only filling but also impresses with its rich flavors. It is a perfect choice for festive occasions or everyday lunches.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic. Cut the beef chuck into even, bite-sized cubes.
2
Heat the oil in a large pot or Dutch oven over medium heat. Sauté the onion until translucent. Add the garlic and Hungarian sweet paprika and cook for another minute, until fragrant.
3
Add the beef and sear until browned on all sides. Stir in the diced tomatoes and bell pepper. Season with salt and pepper.
4
Pour in enough water to cover the beef. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5-2 hours, or until the beef is very tender.
5
While the stew simmers, prepare the dumplings (nokedli). In a bowl, whisk together the flour, eggs, and a pinch of salt. Gradually add enough water to form a thick but smooth batter. Bring a large pot of salted water to a boil. Using a nokedli maker or a spoon, drop small portions of the batter into the boiling water. Cook for 2-3 minutes, or until the dumplings float to the surface. Drain well.
6
Serve the beef stew hot with the dumplings. Garnish with a dollop of sour cream and freshly chopped parsley.
