Pörkölt | Hungarian Stew

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Recipe From

Tastes Better from Scratch

Prep Time

15 minutes

Cooking Time

2 hours, 30 minutes

Total Time

2 hours, 45 minutes

Serves

5

Ingredients

2 lbs. chuck roast, cut into bite size pieces
2 Tbsp. oil
Fresh cracked Salt and pepper
2 onions, diced
8 oz. tomato sauce
2 tsp. beef bouillon paste or 2 beef bouillon cubes
1/2 cup water
3 Tbsp. Hungarian Sweet Paprika
1 tsp. vinegar
¼ cup of sour cream
1 lb. egg noodles

Instructions

Season beef pieces on all sides with salt and pepper. Add oil to a large cast iron pot over medium heat-high heat. Once hot, add steak, in small batches, and brown on all sides. Don’t crowd the meat in the pan or it will steam instead of sear. Set aside the seared beef onto a plate.
Add a little more oil to the pan, if needed and reduce heat to medium. Add onions and cook until golden. Return the meat back to the pot, along with tomato sauce, bouillon cubes, water, paprika and vinegar.
Cover pot, reduce heat to low and simmer for 2 hours, until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then stir in the sour cream. Taste and add additional salt and pepper, as needed.
While the pot cools, boil egg noodles according to package instructions and serve pörkölt over them.

Nutrition

Calories: 441kcal, Carbohydrates: 9g, Protein: 37g, Fat: 29g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 132mg, Sodium: 563mg, Potassium: 915mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2361IU, Vitamin C: 7mg, Calcium: 70mg, Iron: 5mg

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