Marha Pörkölt – Hungarian Beef Paprika Stew
Marha Pörkölt – Hungarian Beef Paprika Stew takes around 2 hours and 15 minutes from beginning to end. This recipe serves 4. For $1.35 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 256 calories, 27g of protein, and 13g of fat. A few people really liked this Eastern European dish. It is perfect for Autumn. A mixture of vegetable oil, caraway seeds, hungarian paprika, and a handful of other ingredients are all it takes to make this recipe so flavorful. 10 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is brought to you by Tori Avey. It works well as a reasonably priced main course. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is amazing. Similar recipes include Marha Pörkölt - Hungarian Beef Paprika Stew, Pörkölt – Hungarian Beef and Onion Stew, and Hungarian Beef Stew.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
1 lb. beef stew meat (I used lean beef)
1 tsp caraway seeds
1 large garlic clove, minced
1/2 medium green bell pepper, chopped
2 tbsp sweet (mild) paprika - Hungarian paprika is best
1 large onion, minced
Salt and black pepper to taste
1 large tomato, cored and chopped
2 tbsp vegetable oil (I used canola)
Equipment:
frying pan
Cooking instruction summary:
In a large saute pan, heat canola oil over medium. Add minced onion and saute for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to saute for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp. Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned.Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 cups of hot water into the pan, till the meat is almost covered. Stir and bring to a boil.Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry. The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired.Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa. Kosher for Ashkenazi Passover when served over a KFP starch (ex: potatoes). Garnish with chopped parsley, if desired. Enjoy!
Step by step:
1. In a large saute pan, heat canola oil over medium.
2. Add minced onion and saute for about 8 minutes till softened.
3. Add the garlic and green bell pepper. Continue to saute for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp.
4. Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned.Sprinkle paprika and caraway seeds evenly across the top of the meat.
5. Add diced tomatoes to the pan.
6. Pour 4-5 cups of hot water into the pan, till the meat is almost covered. Stir and bring to a boil.Reduce heat to a simmer and cover to pan.
7. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry. The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired.
8. Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa. Kosher for Ashkenazi Passover when served over a KFP starch (ex: potatoes).
9. Garnish with chopped parsley, if desired. Enjoy!
Nutrition Information:
covered percent of daily need
