Entree: Hungary – Great Plain – Birkapörkölt (A traditional Hungarian mutton stew braised with onions and sweet paprika)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) mutton or lamb shoulder, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, finely chopped (about 14 1/8 oz (400 g))
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (1 g) hot paprika or cayenne (optional, for heat)
- 1/2 tsp (1 g) caraway seeds, lightly crushed
- 1 bay leaf (approx. 0.018 oz (0.5 g))
- 1 medium tomato, peeled and diced (about 5 1/4 oz (150 g)) or 1/2 cup (120 g) canned tomatoes
- 1 medium green pepper, diced (about 3 1/2 oz (100 g))
- 1 cup (240 ml) warm water or light broth, plus more if needed
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, to brighten)
- Sour cream, to serve (optional)

Show original ingredient measurements

- 2 lb (900 g) mutton or lamb shoulder, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, finely chopped (about 400 g)
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tsp (1 g) hot paprika or cayenne (optional, for heat)
- 1/2 tsp (1 g) caraway seeds, lightly crushed
- 1 bay leaf (approx. 0.5 g)
- 1 medium tomato, peeled and diced (about 150 g) or 1/2 cup (120 g) canned tomatoes
- 1 medium green pepper, diced (about 100 g)
- 1 cup (240 ml) warm water or light broth, plus more if needed
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, to brighten)
- Sour cream, to serve (optional)

Instructions

1. Step 1: Heat 3 tbsp (45 ml) lard or oil in a heavy pot over low–medium heat. Add the chopped onions and a pinch of salt; cook slowly, stirring often, until the onions are soft and translucent but not browned, about 15–20 minutes.
2. Step 2: Remove the pot from the heat, stir in 2 tbsp (15 g) sweet paprika so it does not burn, then immediately add the cubed mutton or lamb and return to medium heat. Sear the meat briefly to coat with paprika and warm through.
3. Step 3: Add 1/2 tsp (1 g) crushed caraway seeds, 1 bay leaf, diced tomato, and green pepper. Pour in 1 cup (240 ml) warm water or light broth to nearly cover the meat. Season with 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) pepper.
4. Step 4: Bring to a gentle simmer, cover partially, and cook slowly over low heat or in a preheated 325°F (160°C) oven until meat is very tender, about 1.5–2 hours. Stir occasionally and add more water if necessary to maintain a moist stew.
5. Step 5: Adjust seasoning, stir in 1 tbsp (15 ml) red wine vinegar or lemon juice if using to brighten flavors. Serve hot, traditionally with boiled potatoes, bread, or nokedli; offer sour cream at the table.