Hungarian Beef Stew with Red Wine (Vörösboros Marhapörkölt)

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without significant cost.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes provide more nutrients, while turnips are often less expensive.

Chop the onion finely.

Heat the lard in a large saucepan. Add the chopped onion and cook on low heat until it's soft and golden.

Add the diced beef, stir well and cook on medium to high heat until the meat is turning white and well-seared all over.

Add the salt and the paprika, mix well and cook for a couple of minutes.

Pour over 150-200 ml water, add the freshly ground black pepper and the caraway seeds.

Cook the stew on low heat, uncovered for 3-4 hours, checking and stirring now and then, adding more water when needed.

Once or twice you can add red wine instead of water (it's optional, you can use water only).

Stem and deseed the pepper and chop into large pieces and dice the tomato too.

Crush the garlic cloves.

After 2 hours of cooking add the pepper, tomato, garlic to the stew and pour over some water again.

You can also add 1-2 tsp hot pepper paste (Erős Pista) if you prefer.

Stir well, and continue cooking.

After 3-4 hours of cooking the meat should be soft and the stew has a thick, creamy sauce.

Cooking Techniques

Equipment Needed

Spice Level: