Traditional Hungarian Marhapörkölt: Slow-Braised Beef and Onion Paprika Stew

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Melt lard and cook onions slowly until deep golden. Add beef and sear until its surface loses the raw colour.

Ingredients quick view

1 kg beef shin or chuck, cubed

3 tbsp lard

400 g onions, finely chopped

2 tbsp sweet Hungarian paprika

1 tsp caraway seeds, crushed

2 garlic cloves, minced

1 tomato, chopped

1 Hungarian wax pepper, chopped

1 1/2 tsp salt

150–250 ml water, added only as needed

Onions and patient cooking create the sauce; stock is unnecessary.

Shin gives excellent gelatin and texture.

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