When the colder nights draw in I am all about getting cozy with a plate of Marha Porkolt Hungarian Paprikash beef Stew. It's comfort food at its best. It is perfectly served with potatoes, rice, or pasta.
When it comes to fall and winter we love our comfort food. We usually have a plate of stew weekly and this Marha porkolt and gluten free beef stew have both been a long-time family favorite.
This Paprikash beef Stew is made using fresh ingredients and authentic Hungarian paprika which gives this dish its sweet red pepper flavor and rich red color.
Other homely recipes that are full of flavor and the family will love are my gluten free corned beef hash, Chapli kababs, and gluten free shepherds pie.
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What is Marha porkolt?
Marhapörkölt originates from Hungary and is considered to be one of the national dishes in Hungary. It is not to be confused with Hungarian goulash which is a soup.
Hungarian porkolt is a rich stew usually thickened with flour and with sour cream often added. Pörkölt means roasted and is made using a few ingredients and often served with boiled potatoes or pasta.
Ingredients
- Diced Beef - This recipe requires stewing beef and due to the slow cooking process lends itself nicely to using cheaper cuts of meat but you can use your preferred cut of beef and cut it into 1 inch squares.
- Onion - I used a brown onion and finely diced.
- Green bell pepper - Deseeded and finely chopped.
- Tomato - Deseeded and diced. To dedeed cut the tomato into quaters and with a knife cut through to the flesh and use a spoon to scoop out the seeds.
- Garlic - I used fresh garlic. Minced or finely chopped.
- Hungarian Paprika - I used sweet Hungarian paprika. I recommend that you use authentic hungarian paprika for this recipe. Authentic Hungarian paprika can be found online if it is not available in the local stores.
- Beef broth - Always check the label to be sure that it is gluten free. As some brands may contain gluten.
- Caraway Seeds - Optional
- Salt & Black Pepper - To add extra flavor
- Cornstarch -Known as Cornflour in the UK. I used a little cornflour to thicken the stew.
See the recipe card for quantities.
Instructions
- Preheat oven to 160°C/325°F/Gas mark 3.
- Heat 2 tablespoons of oil in a nonstick pan.
- Carefully brown the beef in the hot pan.
- Add in the diced onion until it is slightly softened.
- Add green peppers, tomato, garlic, Caraway seeds, and paprika to the pan and stir until the meat is coated with the paprika.
- Transfer the beef and vegetables and any juices into the casserole dish. Pour the beef broth/stock over the meat. Add the salt and pepper and give it a good stir. Ensure that all the meat is covered with the liquid and add a little extra water if needed.
- Then place the lid on the dish and put it in the oven for 2 hours.
- Mix the cornstarch with 3-4 tablespoons of water to make a slurry and it is a smooth liquid with no lumps.
- Then gently remove the dish from the oven and add in the slurry stirring as it is poured in. Place back in the oven for a further 30 minutes.
Variations
I have kept this Marhaporkolt recipe easy to follow with simple ingredients but there are lots of variations. I have included some below for you to try.
- Extra Garlic - If you are a lover of garlic you can add an extra clove of garlic.
- Sour cream - Mix in 2 tablespoons of sour cream just before serving.
- Serve with rice - Rice is my preferred side dish also see is rice gluten free information if you are new to following a gluten free diet.
Slow cooker
Making the Hungarian paprikash beef stew in the slow cooker is so easy. I have written this recipe for the oven as this is how I make it most of the time but I could not leave out instructions for the slow cooker. As I know how good it is to come home from work and have dinner ready to be plated up.
Make this Marha pörkölt in the slow cooker or crockpot after browning the meat put all the ingredients into the slow cooker and cook on high for 3-4 hrs or on low for 5-6 hrs. You can mix in the cornstarch slurry in the last 30 minutes.
Recipe FAQs
Yes, This recipe can be made in advance. It can be stored in a sealed container or tub and placed in the refrigerator for up to 2-3 days. Reheat in the microwave or in a pot.
Yes, this Hungarian paprika stew can be placed in a freezer-safe container or bag for up to 3 months. Defrost fully in the refrigerator or at room temperature before reheating in the microwave or a pot.
Yes, Paprika does not contain gluten. Always check the label to be sure that it does not contain a cross-contamination warning.
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📖 Recipe
Marha Porkolt Hungarian Paprikash beef Stew
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Large casserole dish with lid (holds around 4 litres)
- non stick pot
Ingredients
Ingredients for Marhaporkolt
- 800 grams Diced Beef
- 1 Large Onion Diced
- 1 Medium Green bell pepper Diced
- 1 Large Tomato Deseeded and diced
- 1 Garlic clove Minced
- 3 Tablespoons Hungarian Paprika (Sweet paprika)
- 500 ML Beef broth/stock (Be sure to check it is gluten free)
- 1 Teaspoon Caraway Seeds Optional
- ½ Teaspoon Salt
- ¼ Teaspoon Ground Black Pepper
- 1 Tablespoon Cornstarch (Cornflour in the UK)
Instructions
How to make Marha Porkolt
- Preheat oven to 160°C/325°F/Gas mark 3.
- Heat 2 tablespoons of oil in a nonstick pan.
- Carefully brown the beef in the hot pan and once almost browned add in the cut onion for the remaining last few minutes till it slightly softened.
- Add green peppers, tomato, garlic, Caraway seeds, and paprika to the pan and stir until the meat is coated with the paprika.
- Transfer the beef and vegetables and any juices into the casserole dish. Pour the beef broth/stock over the meat. Add the salt and pepper and give it a good stir. Ensure that all the meat is covered with the liquid and add a little extra water if needed.
- Place lid on the dish and put in the oven for 2 hours.
- Mix the cornstarch with 3-4 tablespoons of water to make a slurry and it is a smooth liquid with no lumps.
- Gently remove the dish from the oven and add in the slurry stirring as it is poured in. Place back in the oven for a further 30 minutes.
- Remove from the oven and serve.
- Garnish with chopped fresh parsley if desired.
Notes
- Extra Garlic - If you are a lover of garlic you can add an extra clove of garlic.
- Sour cream - Mix in 2 tablespoons of sour cream just before serving.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Marha porkolt recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Kat
Comfort food at its best.