Beef Chuck Pörkölt with Nokedli

Ingredients

• 2 lb Beef Chuck, in 1½-inch cubes
• 4 Onions, finely diced
• 3 tbsp lard or oil
• 3 tbsp sweet Hungarian paprika
• 2 tomatoes, chopped
• 1 green pepper, sliced
• 2 cups all-purpose flour
• 2 eggs
• ¾ cup water
• 3 tbsp butter
• Salt and black pepper

Method

1. Cook the Onions in the lard over medium-low heat until deeply golden and jammy, 20 minutes. In pörkölt the onion is not a background note — it is half the sauce.
2. Pull the pot off the heat, stir in the paprika for 15 seconds, then add the Beef Chuck, tomatoes, green pepper, 1½ tsp salt, and just enough water to come halfway up.
3. Cover and cook at a bare simmer 75–90 minutes, adding splashes of water only when it threatens to catch, until the meat is tender and the sauce is thick and clinging rather than soupy.
4. For the nokedli, beat the flour, eggs, water, and 1 tsp salt into a sticky batter and rest it 10 minutes. Press it through a colander or spätzle grater into boiling salted water.
5. The dumplings are done 60 seconds after they float; lift them out and toss with the butter.
6. Spoon the pörkölt over the nokedli, with pickles and a spoon of sour cream if you like. Season one final time before serving.