• ¹⁄4- ¹⁄₂ cup rendered duck fat or vegetable oil
• 3/4lb Beef Cheeks or Flanken Ends, cut into 1″ pieces
• 2.5lbs Beef for Stew, cut in 1″ pieces
• 2 large yellow onions, roughly chopped
• 4 cloves garlic, thinly sliced
• 2 cups red wine
• ¹⁄₄ cup Hungarian sweet paprika
• 4 Hungarian wax peppers or banana peppers, stemmed, seeded, and thinly sliced crosswise
• 2 vine-ripe tomatoes, cored and cut into 1/2-inch wedges
• Kosher salt and freshly ground black pepper
• Non-dairy sour cream and gherkins, for serving

Brown the meat

In a large saucepan, heat the lard over medium-high. Add the beef cheeks or flanken ends and cook, turning, until golden brown, about 6 minutes. Transfer to a bowl and return the pan to the heat. Add the beef cubes and cook, stirring, until brown and caramelized in spots, about 12 minutes. Using a slotted spoon, transfer the beef to the bowl with the cheeks/flanken and return the pan to the heat.

 

Add the vegetables

Add the onions to the pan and cook, stirring, until lightly caramelized, about 5 minutes. Stir in the garlic, cook for 2 minutes, then return the beef to the pan along with the wine, paprika, peppers, and tomatoes.

 

Simmer to cook

Bring to a boil, reduce the heat to low, and cook, covered, until the beef is tender and the sauce is reduced, about 2 ¹⁄₂ to 3 hours.

 

To serve

Remove the pan from the heat and season with salt and pepper. Serve the pörkölt with a dollop of non-dairy sour cream and gherkins on the side.