This Paprikash Pork recipe was probably the first recipe that I ever learned how to cook. It is so simple and yet it is incredibly versatile. Stews are traditionally made with beef, but less commonly, also with pork. This is a low slow cook, one pan, simple four ingredient recipe.

Hungarian Style Stew with Onions, Peppers and Tomatoes

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Course: Dinner
Cuisine: Hungarian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : It is better to buy a chuck roast or a pork shoulder and cut the meat into cubes rather than buying stewing meat for this recipe. I have found meat that has been prepared to be really tough and it's a mix of off cuts so you never know what you are getting and may get flavors that are introduced from different sections. You may have more than you need, but the meat freezes well for another dinner.


  • 2 tbsp shortening
  • 1/2 medium onion finely diced
  • 2 whole fresh plum tomatoes cut into wedges
  • 1 whole hot banana pepper
  • 1 1/2 tbsp Hungarian paprika
  • 2 lb beef chuck or pork shoulder cut into 1" cubes
  • kosher salt
  • 2-3 tbsp 35% sour cream


  • Gather all ingredients before starting recipe.
  • Cut the beef or pork into 1" cubes and set aside.
  • Melt shortening in a medium sized sauté pan and heat over medium heat.
  • Add meat to hot shortening and sear on both sides, do not crowd, and if necessary, cook in batches. Remove meat from pan and set aside.
  • Peel and finely dice onion and add to the same pan used to sear the meat, cover and cook for 5-6 minutes or until the onions are soft and translucent.
  • Cut tomatoes in wedges and add to onions, cover and cook for a further 4-5 minutes or until the tomato wedges start to break down.
  • Add one whole banana pepper.
  • Remove pan from heat and add Hungarian paprika, stir well to combine then add cubed meat and stir to combine making sure that the paprika covers all the pieces.
  • Return the pan to heat, add 1 1/2 cups 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 cuts with a fork.
  • Serve with boiled or mashed potatoes or egg noodles or broad noodles.
  • If not serving immediately, reheat and with the stew off the heat, stir in 2-3 tablespoons of sour cream.

Author Notes

There a are a very 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 for lard, it is the best for this dish.

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