Traditional Beef Shank Pörkölt | Tender Beef in a Rich Gravy

Rinse the beef shank with cold water, pat dry, and cut into uniform 2.5–3 cm cubes using a sharp knife. Do not trim off the sinewy parts under any circumstances, as they will give the pörkölt its signature, silky, thick gravy during slow cooking.

Finely dice the yellow onions – this forms the base of the rich gravy. Crush the garlic cloves. Wash and core the TV paprika and tomatoes, then cut them into small cubes.

Melt the lard in a heavy-bottomed pot over medium heat. Add the finely chopped yellow onions with a pinch of salt and sauté slowly over low heat for about 12–15 minutes until golden brown.