How to make it
5 steps. Take it one step at a time.
Heat the lard in a large heavy-bottomed pot or Dutch oven
Heat the lard in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions and a pinch of salt. Sauté the onions slowly for about 10-15 minutes until they are translucent and starting to turn golden.
15 minAdd the cubed beef
Add the cubed beef to the pot. Increase the heat slightly and cook until the meat is browned on all sides.
Remove the pot from the heat briefly
Remove the pot from the heat briefly. Stir in the paprika, caraway seeds, minced garlic, and diced bell pepper and tomato. Return to low heat. The moisture from the vegetables and meat should be enough, but if it looks too dry, add a very small splash of water.
Cover the pot tightly and simmer
Cover the pot tightly and simmer over very low heat. Let it cook in its own juices for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally and add tiny amounts of water only if necessary; the sauce should be thick and dark.
1 hr 45 minAdjust seasoning with salt
Adjust seasoning with salt. Serve hot with Nokedli (Hungarian dumplings) or boiled potatoes.
A little kitchen wisdom
The secret to a great Pörkölt is the quality of the paprika and the patience in sautéing the onions until they are translucent and sweet. Avoid burning the paprika, as it will turn bitter.
