Hungarian Pörkölt with Pasta
Hungarian Pörkölt is a hearty, paprika-spiced stew traditionally made with beef or pork, onions, and bell peppers, slowly simmered until tender. It is a staple of Hungarian cuisine, often served over nokedli (small egg dumplings) or other pasta to soak up its rich, savory sauce. The dish hails from Hungary and is a beloved comfort food across Central Europe.
🍽️ Nutrition at a glance
This dish is a balanced meal, providing a good source of protein from the meat and carbohydrates from the pasta. It is rich in key nutrients like iron, zinc, and B vitamins from the meat, along with vitamin C from the paprika and peppers. A typical serving with pasta contains roughly 500-600 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 30 g |
| Carbs | 45 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 800 mg |
| Iron | 4 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.5 mcg |
| Potassium | 600 mg |
| Vitamin C | 30 mg |
| Niacin (B3) | 10 mg |
| Phosphorus | 250 mg |
| Selenium | 20 mcg |
Per 1 serving (approx. 300g stew + 150g nokedli) · estimated, varies by recipe
💡 What's interesting
Pörkölt is the foundation for many other famous Hungarian dishes, including goulash soup. The quality and quantity of paprika used is the soul of the dish, with cooks often debating the perfect balance of sweet and hot varieties for the ideal color and flavor.
