Grandma's Hungarian Pork Stew

Name: Grandma's Hungarian Pork Stew
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Cuisine: Eastern European
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

Recipe GLPRe2eb44ce9f34d3

Eastern European

Main Course

105 min

744 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This is a solid, affordable stew built on pork shoulder (typically $3–4 per pound at Charlotte chains like Food Lion and Harris Teeter), onions, paprika, and caraway—all readily available at every major grocer without a special trip. The 105-minute time is honest: 10–15 minutes active prep, then unattended simmering, which makes it genuinely suitable for a weeknight if started early. The main cost driver is the pork itself, putting per-serving around $2–3 depending on cut choice. It reheats beautifully and improves the next day, and it's a forgiving, hands-off braise that doesn't demand constant attention, though some home cooks might find caraway polarizing rather than traditional comfort-food familiar in the Carolinas.