Hungarian stew
Aromatic Hungarian stew with peppers and tomatoes is a lunch dish that can be served on any day of the week. The stew tastes delicious served with mashed potatoes, potato fritters, bread or Silesian dumplings. Preparing Hungarian stew is easy because, apart from cutting the meat and vegetables, you only need to fry them for a while, then cook them over a low heat until the meat is soft. It is worth thickening the sauce in which the meat is cooked with flour and, of course, seasoning it to taste. I encourage you to try this simple recipe for Hungarian stew and enjoy.
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Ingredients for Hungarian stew.
- 1 kg pork (e.g. pork leg, shoulder, ham)
- 250 g onion
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 big cloves of garlic
- 1 teaspoon of salt
- 2 tablespoon of lard
- 1/2 teaspoon of freshly ground black pepper
- 150 g red pepper
- 1 and 1/4 teaspoon of sweet paprika powder
- 1/2 teaspoon of spicy paprika powder or chili flakes
- 1 teaspoon of ground caraway
- 200 ml water
- 250 g tomatoes
Additionally:
- 50 ml water
- 1 full tablespoon of potato flour
How to make Hungarian stew.
Put the cubed meat into a pot and fry it over a medium-high heat, tending to high, for 3-4 minutes. Next, add lard, diced onion, bay leaves, sweet and hot paprika powder, caraway and mashed garlic. Continue frying for another 5 minutes. After that, add diced peppers and tomatoes and cook over a medium heat, tending to high, for 5 minutes. Add tomato paste to the ingredients boiling in the pot, pour water and bring it to a boil. Cover the pot with a lid, reduce the heat to low and simmer for about an hour, stirring occasionally.
Mix potato flour and water in a bowl. Add black pepper, salt and flour mixed with water to the meat and vegetables that have been boiling for an hour. Stirring occasionally, cook uncovered over a medium heat for 10 minutes.
Good to know when making Hungarian stew.
I cut the pork into cubes of about 2.5-3 centimetres. You can choose any type of meat or use a mixture of several.
You can thicken the stew with flour, but you don’t have to. Personally, I prefer the sauce covering the meat to be slightly thickened, so I add potato flour to it. Another way to thicken the stew is to prepare a roux. In this case, put a tablespoon of lard into the pan, add a tablespoon of plain flour and fry for 2-3 minutes. Next, pour 50 ml of water and cook for a while, stirring. You can also add some boiling water taken from the cooking meat. Then pour the prepared roux into the pot with the meat and vegetables and cook together for a few minutes.
Fresh tomatoes can be replaced with canned tomatoes.
Do you like dishes made with pork? If so, try our recipe for Baked pork neck.
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