Description
A rich and hearty Hungarian stew with chuck roast and egg noodles.
Ingredients
Scale
- 2 pounds chuck roast, cut into bite size pieces
- 2 Tablespoons oil
- Fresh cracked salt and pepper
- 2 onions, diced
- 8 oz tomato sauce
- 2 teaspoons beef bouillon paste, or 2 beef bouillon cubes
- 1/2 cup water
- 3 Tablespoons Hungarian Sweet Paprika
- 1 tsp vinegar
- ¼ cup sour cream
- 1 lb egg noodles
Instructions
- Sear meat: Season beef pieces on all sides with salt and pepper. Add oil to a large cast iron pot over medium-high heat. Once hot, add steak in small batches and brown on all sides. Don’t crowd the meat in the pan or it will steam instead of sear. Set aside the seared beef onto a plate.
- Cook sauce ingredients: Add a little more oil to the pan if needed and reduce heat to medium. Add onions and cook until golden. Return the meat back to the pot, along with tomato sauce, bouillon cubes, water, paprika, and vinegar.
- Simmer: Cover pot, reduce heat to low, and simmer for 2 hours, until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then stir in the sour cream. Taste and add additional salt and pepper, as needed.
- Serve: Boil noodles according to package instructions and serve pörkölt over them.
Notes
- This dish can be served with a side of bread.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg