This Hungarian Paprikash Stew can be made exactly the same way with either pork or beef, and it was probably one of the very first recipes I ever learned to cook. It’s incredibly simple and wonderfully versatile, just five ingredients, cooked low and slow until the meat becomes tender and the sauce thickens into a rich, paprika‑deep gravy. Serve it with plain boiled potatoes, and add dill pickles or hot pickled peppers on the side for the classic finish
Tip : It’s always better to buy a chuck roast or pork shoulder and cut the meat into cubes yourself rather than relying on packaged stewing meat. Prepared stewing meat is often tough, and it’s usually a mix of off‑cuts, so you never really know what you’re getting. Cutting your own ensures evenly sized pieces that cook tender every time. You may end up with more than you need for this recipe, but the extra freezes beautifully for another dinner.
Ingredients
- 2 tbsp shortening lard, Crisco or vegetable oil
- 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 for 1-2 minutes.
- 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 or broad noodles.
Otional
- If you’re not serving the stew immediately, reheat it gently. With the pot off the heat, stir in 2-3 tbsp crème fraîsche or rich sour cream.
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