Preparation: 15 minutes
Cooking: 60–90 minutes
Serves 4 people
Ingredients
- 800 g pork, cut into medium-sized pieces
- 2 large onions, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons sweet Hungarian paprika
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1 green pepper, chopped
- 500 ml water or meat broth
- Salt and black pepper to taste
- 1/2 teaspoon caraway seeds (optional)
Instructions
- Heat the oil: Heat the vegetable oil in a large pot over medium heat.
- Cook the onions: Add the chopped onions and cook until soft and golden.
- Add the paprika: Remove the pot from the heat briefly and stir in the Hungarian paprika to prevent it from burning.
- Add the meat: Add the pork pieces and stir well until coated with the paprika and onions.
- Add vegetables: Stir in the garlic, tomato, and green pepper. Season with salt, black pepper, and caraway seeds.
- Simmer: Add enough water or broth to partially cover the meat. Cover the pot and simmer gently for 60–90 minutes, stirring occasionally, until the pork is tender. Add a little water if necessary.
- Thicken the sauce: Remove the lid during the last 10 minutes if the sauce needs to become thicker.
How to serve
Serve your Hungarian pork stew hot with:
- Boiled potatoes or mashed potatoes.
- Hungarian dumplings (nokedli).
- Fresh bread to soak up the sauce.
- Pickles or a fresh cucumber salad.
Enjoy your meal! In Hungary, this dish is loved for its tender meat and rich paprika sauce.