Paprika Beef Pörkölt
Tender beef in a deep red paprika sauce with caramelized onions — Hungarian comfort in under 30 minutes. Serve over egg noodles or crusty bread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 1.5 lb beef sirloin or chuck, cut into 1-inch cubes
- 1 large yellow onion, sliced thin
- 3 tbsp hungarian sweet paprika
- 1.5 cups beef broth
- 1 tbsp tomato paste
- ¼ cup red wine or apple cider vinegar
- ½ tsp caraway seeds (optional but authentic)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Working in batches, sear beef 2 minutes per side without moving until deeply browned. Set aside.
- 3
Add onion to the same skillet, cook 4 minutes until soft and golden, stirring occasionally.
- 4
Stir in paprika until fragrant, about 30 seconds, then add tomato paste and cook 1 minute more.
- 5
Pour in broth and vinegar, scrape up browned bits, return beef and any juices, add caraway seeds.
- 6
Simmer 10 minutes uncovered until sauce thickens and beef is tender. Season with salt and pepper.
Tools you’ll need
- large skillet or Dutch oven (12-inch)
- wooden spoon
- measuring spoons
- measuring cups
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