Beef Porkolt
Beef provides dense protein and iron, making the dish very satisfying even without a side. Paprika, onion, and tomato paste build a thick sauce without flour or extra sweetness. This porkolt works especially well for a hearty homemade dinner and tastes even better the next day.
Cut the beef (1 kg) into medium pieces, dice the onion (300 g), and finely chop the garlic (10 g). Prepare the paprika (6 g), tomato paste (20 g), caraway (1 g), salt (8 g), black pepper (2 g), olive oil (30 g), and water (350 g).
Heat the olive oil (30 g) and cook the onion (300 g) for 6-7 minutes until softened and lightly golden. Add the paprika (6 g), stir quickly, immediately add the beef (1 kg), salt (8 g), and black pepper (2 g), then stew the meat for about 20 minutes, stirring from time to time.
Add the tomato paste (20 g), garlic (10 g), caraway (1 g), and water (350 g), cover the pot, and continue cooking over low heat for another 60-70 minutes. Serve the porkolt hot, when the beef is fully tender and the sauce has noticeably thickened.
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