Serves 4
105 min
Grandma's Hungarian Pork Stew
Recipe GLPRe2eb44ce9f34d3
A rustic, savory pork stew simmered with caramelized onions, tender pork chunks, and peppers, infused with warm Hungarian paprika and crushed caraway seeds. This traditional Central European comfort dish delivers rich, deep flavors and tender meat in a light tomato-based broth.
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Ingredients
2 pounds Pork loin, cut into 1-inch pieces
4 tablespoons Salted butter
1 Large onion, finely chopped
½ teaspoon Hot Hungarian paprika
2 Green peppers, seeded and cut into 1/2-inch strips
14½ oz Diced tomatoes, canned
½ cup Water
¼ teaspoon Caraway seeds, crushed
Salt, to taste
Directions
Melt the salted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Once melted and foaming, add the finely chopped onion and cook, stirring occasionally, until the onion becomes soft and begins to turn golden, about 5–7 minutes.
Sprinkle the hot Hungarian paprika over the onion and stir constantly for about 30 seconds to 1 minute, allowing the paprika to bloom and release its deep flavor. Be careful not to let it scorch.
Increase the heat to medium-high and add the pork loin pieces to the pot. Brown the pork on all sides, turning occasionally, for about 8–10 minutes. The meat does not need to be cooked through at this stage—just develop a golden exterior.
Pour in the water and the canned diced tomatoes (including their liquid). Stir in the crushed caraway seeds and add salt to taste. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 45 minutes to 1 hour, until the pork is very tender when pierced with a fork.
Add the green pepper strips to the pot and stir to combine. Continue simmering, covered, for another 15–20 minutes, until the peppers are tender but still retain some firmness.
Taste and adjust the seasoning with additional salt and paprika if desired. Ladle the stew into bowls and serve hot.
