Entree: Hungary – Northern Hungary – Pörkölt (Traditional Hungarian paprika-seasoned meat stew slow-simmered in its own juices to a thick, rich sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) lard or vegetable oil
- 2 medium onions, finely chopped, about 8 oz (225 g) total
- 2 tbsp (30 ml) sweet Hungarian paprika
- 1 tbsp (15 ml) tomato paste (optional)
- 1 cup (240 ml) water or light beef/pork stock
- 1 bay leaf
- 1/2 tsp (2.5 g) caraway seeds, lightly crushed (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 green pepper, seeded and chopped (optional), about 4 oz (115 g)
- 1 tbsp (15 ml) sour cream for serving (optional)

Instructions

1. Heat the lard or oil in a heavy pot over medium-low heat. Add the chopped onions and a pinch of salt and cook slowly, stirring occasionally, until the onions are very soft and translucent but not browned, about 20–25 minutes.
2. Remove the pot from heat and sprinkle in the sweet Hungarian paprika; stir quickly to coat the onions (adding paprika off heat prevents burning and bitterness).
3. Return to low heat, add the pork cubes and turn to coat in the paprika-onion mixture. Brown the meat briefly to seal, about 5–7 minutes.
4. Stir in the tomato paste (if using), caraway seeds, bay leaf, chopped green pepper (if using), and the water or stock. Bring to a gentle simmer, then reduce heat to low, cover, and cook gently until the pork is very tender and the sauce has reduced and thickened, about 1 to 1 1/2 hours. Stir occasionally and add a splash of water if the stew becomes too dry.
5. Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot. Offer a dollop of sour cream if desired and serve traditionally with nokedli, boiled potatoes, or bread.