Serves 8
105 min
Hungarian Pork Stew
Recipe GLPR80470ae7e9e552
A rich and savory Central European classic featuring tender pork loin that is gently simmered with caramelized onions, sweet Hungarian paprika, and finished with a velvety sour cream. The pork is quickly pan-fried until golden, then braised low and slow until the sauce becomes thick and luxurious. This comforting stew brings authentic Hungarian flavors to your table.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 medium yellow onions, chopped into medium dice
½ cup Canola oil or vegetable oil for cooking
9 boneless pork loin chops (3/4 inch thick), trimmed and sliced in half lengthwise, pounded thin to 1/4 inch
1 tablespoon Salt
1 tablespoon Black pepper
All-purpose flour for dredging
3 tablespoon Sweet Hungarian paprika
7 cups Water
1 tablespoon Vegeta seasoning or vegetable soup seasoning powder
1 cup Sour cream
Directions
Place the diced onions and 1/3 cup canola oil into a large 6-quart pot over medium to medium-high heat. Sauté the onions, stirring frequently and adding more oil as needed to keep them glistening, until they become soft and translucent but not browned, approximately 8-10 minutes. Reduce the heat to low, sprinkle the sweet Hungarian paprika over the onions, and stir thoroughly until the paprika is completely incorporated and fragrant.
While the onions cook, season both sides of each pounded pork slice generously with salt and pepper. Lightly coat each piece on both sides with flour, shaking off any excess.
Heat about 1 inch of canola oil in a separate frying pan over medium-high to high heat. Working in batches to avoid crowding, fry each floured pork slice for approximately 1-2 minutes total, flipping halfway through, until the edges are just barely golden brown. The thin pieces should cook through during this brief searing. Transfer the cooked pork to paper towels to drain excess oil.
Cut each pork slice in half and add all pieces to the pot with the onions and paprika mixture. Pour in approximately 6-7 cups of water—enough to fully submerge all the pork and onions. Cover the pot with a lid and simmer over medium heat for 45 minutes to 1 hour, stirring occasionally. The stew will thicken as the flour from the pork coating dissolves into the liquid, and the onions will begin to break down and soften further.
When the stew has thickened noticeably and the onions are becoming very soft and starting to dissolve into the sauce, adjust the seasoning by adding salt, pepper, and Vegeta to taste. Remove from heat and stir in the sour cream until fully incorporated, creating a rich, creamy, and thick sauce. Serve hot.
