Entree: Hungary – Transdanubia – Pörkölt (Hungarian slow-simmered meat stew seasoned primarily with sweet paprika)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, finely chopped, about 10 oz (280 g)
- 2 tbsp (14 g) Hungarian sweet paprika (preferably freshly ground)
- 1 tsp (2 g) hot paprika (optional, for heat)
- 2 cloves garlic, minced, about 0.5 oz (15 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or light stock
- 1 green bell pepper, seeded and sliced, about 5 oz (140 g)
- 1 bay leaf
- 1/2 tsp (2 g) caraway seeds, lightly crushed (optional)
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) sour cream for finishing (optional)
- Chopped fresh parsley for garnish

Instructions

1. Heat the lard or oil in a heavy pot over medium-low heat. Add the chopped onions and cook slowly, stirring occasionally, until deep golden and caramelized, about 20–25 minutes. This step builds the base flavor.
2. Remove the pot from the heat and stir in the sweet paprika (and hot paprika if using) to coat the onions—this prevents the paprika from burning. Return to low heat and add the minced garlic and cubed pork; toss to combine and brown the meat lightly for 5–7 minutes.
3. Stir in the tomato paste, then add the water or stock, bay leaf, and caraway seeds if using. Bring to a gentle simmer, cover, and cook over low heat until the pork is tender, about 1.25–1.5 hours. Stir occasionally and add a splash more water if the stew becomes too dry.
4. About 20 minutes before the end of cooking, add the sliced green pepper and adjust salt and pepper. Continue simmering uncovered if you prefer a thicker sauce, or covered for a juicier stew.
5. When the meat is tender and sauce is glossy, remove the bay leaf. Stir in sour cream if using and heat through without boiling. Garnish with chopped parsley and serve hot with nokedli, boiled potatoes, or crusty bread.