Hungarian Marha Porkolt (Beef Stew) Recipe
Marha Porkolt is the classic Hungarian Beef Stew, no, it is not a goulash, but beautifully simple slow-cooked comfort food that will have you craving more.
Servings 2 Servings
Calories 653kcal
Ingredients
- 450 g Stewing Beef 1lb
- 750 ml Red Wine 1 Bottle
- 5 Sprigs Fresh Thyme
- 2 Bay Leaves
- 1 Large Onion 200g
- 2 tablespoon Lard (substitute for beef dripping, goose or duck fat)
- 1 Green Bell Pepper
- 4 Garlic Cloves
- 1 tablespoon Tomato Puree
- 1 teaspoon Caraway Seeds
- 2 tablespoon Sweet Hungarian Paprika
- ¼-½ Tso Salt
Instructions
- Cut the beef into 2.5cm (1") cubes and place in a bowl.
- Pour over the wine and add the thyme and bay leaves, cover with cling film and marinate for a maximum of 24 hours.
- When you are ready to cook, finely slice your onion into half-moons.
- Heat a 24cm or 10" saucepan or Dutch oven over a medium-high heat, and when it is hot, add the lard. Fry the onion, stirring occasionally, until golden brown and soft.
- Finely dice the green pepper and finely chop the garlic.
- Remove the beef from the marinade, discarding the thyme and bay leaves but reserving the wine.
- Pat the meat dry and then add it to the onions and cook until lightly browned.
- Add the garlic and green pepper and cook for 5 minutes, stirring occasionally.
- Reduce the heat to low and stir in the sweet paprika, salt and caraway seeds.
- Pour over enough of the red wine to just cover the beef and add the tomato puree, then stir to combine.
- Reduce the heat so that the sauce simmers and cook for 3-4 hours. As the meat cooks, the sauce will evaporate, and the exposed beef will darken. Stir this darkened beef into the juices every so often. You want a very thick sauce at the end of cooking.
Nutrition
Serving: 1 | Calories: 653kcal | Carbohydrates: 31g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 49mg | Sodium: 120mg | Fiber: 5g | Sugar: 10g
