Hungarian Braised Beef with Paprika (Pörkölt)

Hungarian Braised Beef with Paprika (Pörkölt)

Hungarian Braised Beef with Paprika (Pörkölt)

Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender. Get the recipe for Hungarian Braised Beef with Paprika »Matt Taylor-Gross

Known everywhere, except in Hungary, as goulash (there, what is known as gulyás is in fact much soupier), this stew is made with a generous amount of paprika and cooked down until the meat is fork-tender and the sauce thick and hearty. Unlike other spices, Hungarian paprika powder should not be fried in the cooking oil, advises Éva Cartwright, owner of the Somlói Borok Boltja wine shop, because it tends to burn and can give the stew an unpleasant bitter taste. Mild Hungarian green peppers are essential to the flavor in this dish, but banana peppers can be used as a substitute.