Hearty, warming and packed with spices and herbs, this slow cooked beef pörkölt stew with tarhonya will keep the whole family warm during the cooler weather. Pörkölt is a slow-cooked, Hungarian stew, enriched with sweet paprika. Tarhonya are small, egg pasta-like pieces stirred through the stew to cook minutes before serving.
If you loved our beef pörkölt stew with tarhonya recipe, then you must try our Hungarian chicken recipe, or make one of our warming winter stews for dinner this week.
Ingredients
Tarhonya
Method
1.Season beef. Heat half the oil in a large heavy-based saucepan over high heat. Cook beef, turning, for 3 minutes or until browned all over. Transfer to a plate.
2.Heat remaining oil in the same pan over medium-high heat. Cook onion and bacon, stirring for 8 minutes or until golden. Add capsicum and garlic; cook for 3 minutes or until capsicum is just tender. Return beef to the pan with tomatoes, tomato paste, paprika and caraway seeds; cook for 1 minute or until fragrant. Add stock and bay leaves; bring to the boil. Reduce heat to medium-low; simmer, covered, for 1 hour. Add potato; cook, covered, for a further 30 minutes or until the beef is tender.
3.Meanwhile, make tarhonya.
4.Add tarhonya to pan; cook, stirring, for 5 minutes. Season and divide amongst serving bowls.
5.Ladle stew into bowls; top with sour cream and parsley.
Tarhonya
6.Combine flour, salt and egg in a large bowl; mix to form a firm dough. (You may need to add 2 tablespoons water to ensure dough comes together). Knead dough on a lightly floured surface for 5 minutes or until smooth. Wrap in plastic wrap; stand for 30 minutes. Divide dough into four. Using a box grater, coarsely grate dough onto a large chopping board or a clean tea towel. Repeat with remaining dough. Leave for 10 minutes to dry slightly.
