PORKOLT (HUNGARIAN STEW) MADE WITH PORK
A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too.
Provided by Fishwrap
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 14
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
- Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
- Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
- Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
- Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 22.9 g, Cholesterol 86.4 mg, Fat 13.2 g, Fiber 2.5 g, Protein 26.9 g, SaturatedFat 5.3 g, Sodium 348.7 mg, Sugar 3.2 g
EASY HUNGARIAN PORK PAPRIKA
Very, very good! I've been making this for so long, (15-20 years), that I don't remember where I got the recipe. But it HAS survived the test of time! :)
Provided by Wildflour
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients, toss with meat.
- In skillet, brown meat in hot oil.
- Stir in tomatoes, undrained.
- Cook, uncovered, over medium heat or til meat is tender, stirring frequently.
- Remove pan from heat.
- Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well.
- Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle.
- Serve over hot cooked noodles.
HUNGARIAN PORK AND POTATOES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
- Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
- Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.
Nutrition Facts : Calories 420 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 100 milligrams, Sodium 440 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 35 grams
HUNGARIAN PORK CHOPS
Yummy chops braised in a tangy sour cream sauce. Add some dark bread and it will bring out the 'bohemian' in anyone!
Provided by CHRISTYJ
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 3
Number Of Ingredients 9
Steps:
- Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
- In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 376.4 calories, Carbohydrate 19.9 g, Cholesterol 78.6 mg, Fat 24.5 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 13.1 g, Sodium 429.7 mg, Sugar 5 g
HUNGARIAN PORK LOAF
I found this treasured recipe in my great-aunt's handwritten cookbook. She was a wonderful cook, and the entire family always looked forward to hearty meals at her home.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine stuffing mix and buttermilk; let stand for 15 minutes. Add pork, egg, parsley, garlic salt and 1/2 teaspoon paprika; mix well. , Press into a greased 9x5-in. loaf pan. Bake at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°-170°; drain. Sprinkle with remaining paprika.
Nutrition Facts : Calories 258 calories, Fat 15g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 445mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
HUNGARIAN PORK CHOPS
Make and share this Hungarian Pork Chops recipe from Food.com.
Provided by papergoddess
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chops with salt and pepper.
- Sear chops in large skillet in oil or cooking spray.
- Remove chops to a plate.
- Sauté onions and garlic in drippings until onion is limp.
- Return chops to the skillet with broth, bay leaf, and paprika.
- Cover tightly and simmer about 1 hour.
- Remove chops from liquid again.
- Mix water and flour in a shaker and whisk into liquid.
- Heat to boiling, stirring constantly.
- Stir in sour cream, if desired.
- Return chops to gravy.
- Serve with mashed potatoes or hot cooked noodles.
- (Note: This was my mom's recipe for pork chops. I do not add the sour cream, myself, because I don't think it needs it. You might taste it before adding it, then decide).
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