Hungarian Beef Pörkölt with Nokedli

 Ingredients

For the Beef Pörkölt

800 g beef chuck, cut into 3–4 cm cubes

2 large onions, finely chopped

2 tbsp vegetable oil or lard

2 tbsp sweet Hungarian paprika

1 tomato, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp caraway seeds

1 tsp salt

½ tsp black pepper

400–500 ml beef stock or water

2 tbsp sour cream, for serving

For the Nokedli

300 g all-purpose flour

2 eggs

150–180 ml water

½ tsp salt

Instructions

Cook the onions: Heat the oil in a large pot. Add the onions and cook over medium heat until soft and golden.

Add the paprika: Remove the pot briefly from the heat and stir in the Hungarian paprika. This prevents the paprika from burning.

Add the beef: Add the beef cubes and stir well until coated.

Add vegetables and seasoning: Add the tomato, bell pepper, garlic, caraway seeds, salt, and black pepper.

Simmer: Pour in the stock or water. Cover and simmer gently for about 1½–2 hours, stirring occasionally, until the beef is very tender. Add a little water if necessary.

Make the nokedli: Mix the flour, eggs, salt, and water into a thick, sticky dough.

Cook the dumplings: Bring a large pot of salted water to a boil. Drop small pieces of dough into the water using a spoon or nokedli maker. Cook for about 2–3 minutes, until they float. Drain well.

Serve: Place the nokedli on a plate and spoon the beef pörkölt alongside it. Finish with a spoonful of sour cream.

Traditional tip: Use good-quality Hungarian sweet paprika—it is the key

flavor in authentic pörkölt.