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.
- 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.