Marhapörkölt: Hungary’s Famous Paprika Beef Stew

Prep Time 20-30 min

Cook Time 120-150 min

Calories 145 kcal/100g

Walk into any Hungarian home on a Sunday—especially if the weather is cool and mist lingers over the fields—and you might catch the intoxicating aroma of marhapörkölt wafting from the kitchen. This legendary beef paprika stew, thick with slow-cooked onions, tender beef, and the soulful heat of sweet Hungarian paprika, is the very essence of comfort and kinship.

A Tale from the Hungarian Table

My earliest memories of marhapörkölt are brushed with golden afternoon light, long wooden tables, and flour-dusted aprons. Sundays were family day, and nothing filled hungry bellies and hearts quite like a pot of pörkölt simmering gently for hours. My grandfather, the self-declared “pörkölt king”, swore by cooking outside over a wood fire, but even the stovetop version brought the family together—heaping plates of stew spooned over nokedli dumplings, the gentle sting of paprika warming us from within even as winter winds rattled the windowpanes.

There are many versions of pörkölt—pork, lamb, even chicken—but the marhapörkölt, made with beef, is often considered the crown jewel. Simple, honest, and brimming with flavor, it’s Hungary’s answer to goulash, but richer and more robust, closer to a meat ragout than a soup.

Ingredients

• 1 kg (2.2 lbs) beef chuck or shin, trimmed and cut into 3 cm (1.5 inch) cubes
• 3 large onions, finely chopped
• 2–3 tablespoons pork lard or sunflower oil
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika (plus ½ teaspoon hot paprika, optional)
• 1 teaspoon ground caraway seeds
• 1 large green bell pepper, diced
• 1 ripe tomato, peeled and chopped (or 2 tablespoons tomato paste)
• 2 teaspoons salt
• Freshly ground black pepper
• 300–400 ml (1–1½ cups) water or beef stock
• 2 bay leaves (optional)
• 1 Hungarian hot pepper (optional, for extra heat)
• Chopped fresh parsley, for garnish

To serve:

• Nokedli (Hungarian dumplings), egg noodles, or boiled potatoes
• Pickled cucumbers or sour cream on the side

Instructions

1. Start with the Onions

• In a heavy pot or Dutch oven, heat the lard or oil over medium and add the chopped onions. Cook slowly, stirring, until deeply golden and soft—about 12–15 minutes. This is the heart of real Hungarian stew: the secret is to be patient and let the onions almost melt.

2. Build the Base

• Stir in the garlic and caraway—just until fragrant.
• Remove the pot from the heat and sprinkle in all the paprika (sweet and hot). Stir quickly to coat the onions. This step prevents the paprika from burning, preserving its deep color and aroma.

3. Brown the Beef

• Add all the beef cubes, salt, and black pepper. Toss well so the meat is evenly coated with the paprika-onion mixture.
• Return to medium heat; cook, stirring, for 5–8 minutes, allowing the beef to release juices and begin to brown.

4. Tomato & Peppers

• Add the diced bell pepper and tomato (or tomato paste), bay leaves, and hot pepper if using. Continue stirring for a few minutes until slightly softened and everything is well combined.

5. The Simmer

• Pour in just enough water or beef stock to barely cover the meat. Stir well, scraping the bottom, and bring to a gentle simmer.
• Reduce heat to very low, cover, and cook for 2 to 2.5 hours—stirring occasionally and topping up with a little water if the mixture looks dry (it should never be soupy).
• The beef should become buttery soft, and the sauce thick, red, and rich.

6. The Final Touch

• Uncover and allow the sauce to reduce for the final 15–20 minutes if needed, so it becomes spoonable, not soupy.
• Remove bay leaves and hot peppers.
• Taste and correct for salt or pepper.
• Finish with parsley for color and aroma.

7. Serve

• Spoon steaming stew over nokedli, egg noodles, or potatoes. Top with more parsley and, if you like, a dollop of sour cream.
• Tradition calls for serving with classic Hungarian pickles to cut the richness.

Tips for the best Marhapörkölt

• Onion Matters: Hungarian pörkölt is “onion rich”—use 2–3 parts onion to 4 parts meat for the deepest flavor.
• Meat Choice: Chuck or shin works best, with some marbling—tougher cuts become meltingly tender after slow cooking.
• Paprika Quality: Absolutely use fresh, high-quality Hungarian sweet paprika (Szeged or Kalocsa); the stew’s soul is in the paprika.
• Lard vs. Oil: Lard replicates the flavor of old Hungarian kitchens, but sunflower oil is a good substitute.
• Slow and Low: Never rush pörkölt; gentle simmering coaxes out both silky texture and rich flavor.
• Double Down: Like most Hungarian stews, marhapörkölt tastes even better the day after—make extra for leftovers!

Why We Love It

Marhapörkölt is more than food—it’s tradition simmered into every bite. It is proof that patience, simple ingredients, and an open table create magic. Whether shared as a celebration or cooked for a cozy weeknight, this stew fills not only plates but souls. It connects us to those who came before, reminding us that in Hungary, great meals are meant for sharing—always, always with one more helping.

Have you tried making marhapörkölt? Do you have a family secret or favorite way to serve it? Share your stories, tips, and questions in the comments below. And—jó étvágyat!—bon appétit to Hungary’s finest stew.