There are few dishes as deeply comforting as a bowl of authentic Hungarian Pörkölt. This isn’t just a stew; it’s a culinary hug, a rich and rustic dish that defines Hungarian comfort food. The soul of Pörkölt lies in its two key ingredients: fall-apart tender beef and a generous amount of high-quality sweet paprika, which creates a beautifully vibrant and savory sauce. While traditional recipes simmer for hours, this Instant Pot version delivers that incredible, slow-cooked depth of flavor in a fraction of the time. Get ready to fill your kitchen with the incredible aroma of this hearty, soul-soothing classic.
Ingredients
• 2 lbs / 900g beef chuck steak, cut into 1-2 inch chunks
• 1 tsp / 6g salt
• 1 tsp / 2g ground black pepper
• 1 tbsp / 15ml vegetable oil
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 4 cloves garlic, minced
• 1 14.5 oz / 400g can diced tomatoes, undrained
• 3 tbsp / 24g sweet Hungarian paprika
• 2 cups / 475ml beef broth
• ½ tbsp / 4g cornstarch dissolved in ½ tbsp / 7.5ml cold water
Instructions
1. Directions
2. In a medium bowl, toss the beef chunks with the salt and pepper until evenly coated.2. Set your Instant Pot to the “Sauté” function. Once hot, add the oil. Working in batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes. Transfer the browned beef to a plate and set aside.3. Add the diced onion and bell pepper to the pot, stirring frequently for 5 minutes until softened. Scrape up any browned bits from the bottom of the pot.4. Stir in the minced garlic and cook for one minute more until fragrant.5. Turn off the Sauté function. Pour in the beef broth, diced tomatoes, and paprika. Return the browned beef and any accumulated juices to the pot. Stir well to combine everything.6. Secure and lock the lid, ensuring the steam valve is set to ‘Sealing’. Select the “Meat/Stew” function and adjust the time to 25 minutes.7. When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent the remaining steam.8. Carefully remove the lid. Select the “Sauté” function. Pour in the cornstarch slurry and stir well. Allow the stew to simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened.9. Serve warm, traditionally with egg noodles or Hungarian dumplings (nokedli).
Nutritional Information
• Calories: 273
• Total Fats: 15g
• Net Carbs: 7g
• Proteins: 23g
• Fibers: 2g
Pro Tips
• for Perfect Pörkölt
• Don’t skip the sear! Browning the beef in batches is the most important step for developing the deep, rich flavor base of the stew.
• Use authentic, high-quality Hungarian sweet paprika. The quality and freshness of your paprika is the star of the show and will make all the difference in the final taste.
• For a more traditional flavor, add 1 teaspoon of caraway seeds along with the paprika.
• Serve Pörkölt with a dollop of full-fat sour cream on top to add a cool, tangy contrast to the rich, warm stew.
FAQ
Q: What is the best beef for this Pörkölt recipe
A: This recipe calls for beef chuck steak, which is ideal for stewing as it becomes fall-apart tender during the pressure cooking process.
Q: What kind of paprika should I use for authentic Hungarian Pörkölt
A: For the most authentic flavor, you must use a high-quality, fresh, sweet Hungarian paprika. It is the star ingredient and makes a significant difference in the final taste.
Q: How do I get a deep rich flavor in my beef stew
A: The most crucial step for developing a deep, rich flavor is to sear the beef in batches until a deep brown crust forms. Do not skip this step as it builds the flavor base for the entire dish.
Q: What do you serve with Hungarian Pörkölt
A: Pörkölt is traditionally served with egg noodles or Hungarian dumplings (nokedli). For an extra touch, the recipe suggests adding a dollop of full-fat sour cream on top.
