This Hungarian Paprikash Stew can be made the same way from either pork or beef. This was probably one of the first recipes that I ever learned how to cook. It is so simple and yet it is incredibly versatile. It is made with only five ingredients and cooked low and slow until the meat is tender, and the sauce thickens. Serve with plain boiled potatoes and maybe some dill pickles or hot pickled peppers on the side.
Tip : It is better to buy a chuck roast or a pork shoulder and cut the meat into cubes rather than to buy stewing meat for this recipe. I have found prepared stewing meat to be really tough and it can be a mix of off cuts, so you never know what you are getting. You may have more than you need, but the meat freezes well for another dinner.
Ingredients
- 2 tbsp shortening
- 1/2 medium onion finely diced
- 2 whole fresh plum tomatoes or 1/2 of a 15 oz can of diced tomatoes
- 1 whole hot banana pepper
- 1 1/2 tbsp Hungarian paprika
- kosher salt
- 2 lb pork shoulder cut into 1" cubes
- 1 cup water
- 2-3 tbsp crème fraîsche or rich sour cream optional
Instructions
- Gather all ingredients before starting the recipe.
- Cut 2 lb pork shoulder pork into 1" cubes and set aside.
- Melt 2 tbsp shortening in a medium sized pan with deep sides and heat over medium heat.
- Peel and finely dice 1/2 medium onion and add to shortening. Cover and cook for 5-6 minutes or until the onions are soft and translucent.
- Cut 2 whole fresh plum tomatoes into wedges or use a half of a 15 oz can of chopped tomatoes and add to the onions, cover and cook for a further 4-5 minutes or until the tomato wedges start to break down.
- Add 1 whole hot banana pepper.
- Remove pan from heat and add 1 1/2 tbsp Hungarian paprika, stir well to combine then add cubed meat and stir to combine making sure that the paprika covers all the pieces. Season well with kosher salt and stir to combine.
- Add 1 cup water, or just enough to barely cover the meat and stir to combine. Bring to a boil, then reduce heat to a gentle simmer, cover and cook for 1-2 hours, or until the meat is tender and you can cut it with a fork.
- Serve with boiled or mashed potatoes or egg noodles or broad noodles.
Otional
- If not serving immediately, reheat and with the stew off the heat, stir in 2-3 tbsp crème fraîsche or rich sour cream.
Author Notes
There are very few dishes that I cook with pure lard. This is one of them. In Canada, I use Tenderflake 100% pure lard, no chemicals, not hydrogenated, just the real thing. The closest substitution would be Crisco shortening. Oil just does not work. Try the lard, it is the best for this dish.
