This post may contain affiliate links. Please read our
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for more information.
Jaden Introduces Cheri from The Watering Mouth:
Hello, all you Steamy Kitchen readers! A gazillion thanks to Jaden for letting me share this amazing recipe with you all! I know you’re going to LOVE it.
My husband Tamas (taw-MAHSH) was born and raised in a small village in Hungary named Tengelic [ten-gell-EETZ]. If you’re unfamiliar with Hungary, there is a distinctive type of cuisine that Hungarians cook and it can most often be categorized as “peasant food”. Think: comfort food! My favorite! There are typical dishes that many of us know about like paprikashes and goulashes…and the distinctions between those dishes are slim. And this dish that I’m sharing with you is very similar: I describe it as thick, rich, flavorful, hearty type of stew. It’s the type of food that you absolutely crave at this time of year that will warm you up and keep you going!
In order to make this dish complete, you’ve got to make the homemade pasta to go along with it – it’s just not the same without it! (I know, I’ve tried). Only problem is, the pasta is so simple, you’ll be wanting to make that by itself and then you’ll have a carb problem on your hands. Don’t say I didn’t warn you…. (and absolutely NEVER fry up the pasta by itself in butter with a little salt on top…then you’ve got a REAL problem…)
Every time we get together with friends and it’s our turn to cook, Tamas and I make this exact dish. And we have never heard one complaint by anybody — not even from kids!! This is a dish everyone can agree on. And if you and your loved ones like to cook together, it’s a great dish where everyone can lend a hand. (Hint: The kids will love to smash the meat!)
So, without further ado, you can watch the videos I’ve created to quickly show how both parts are done, or you can skip straight to the recipe! Either way – enjoy and make sure to comment to tell me how you liked it!
Serves: about a million people. Okay, definitely enough for 8, maybe with leftovers! So cut this recipe in half for less and you can save time on the preparation too, because making this much does take us quite a bit of time. But we LOVE the leftovers!
93/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if you’re lucky enough to find the thin loin chops, you’ll only have to pound them thin)
1tablespoonsalt
1tablespoonpepper
flour for dredging
3tablespoonssweet Hungarian paprika
6-8cupswater, or enough to fully immerse all ingredients in the pot
Vegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets)
1cupsour cream
Instructions
In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.
Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.
In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.
Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.
When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Jaden Introduces Cheri from The Watering Mouth:
Hello, all you Steamy Kitchen readers! A gazillion thanks to Jaden for letting me share this amazing recipe with you all! I know you’re going to LOVE it.
My husband Tamas (taw-MAHSH) was born and raised in a small village in Hungary named Tengelic [ten-gell-EETZ]. If you’re unfamiliar with Hungary, there is a distinctive type of cuisine that Hungarians cook and it can most often be categorized as “peasant food”. Think: comfort food! My favorite! There are typical dishes that many of us know about like paprikashes and goulashes…and the distinctions between those dishes are slim. And this dish that I’m sharing with you is very similar: I describe it as thick, rich, flavorful, hearty type of stew. It’s the type of food that you absolutely crave at this time of year that will warm you up and keep you going!
In order to make this dish complete, you’ve got to make the homemade pasta to go along with it – it’s just not the same without it! (I know, I’ve tried). Only problem is, the pasta is so simple, you’ll be wanting to make that by itself and then you’ll have a carb problem on your hands. Don’t say I didn’t warn you…. (and absolutely NEVER fry up the pasta by itself in butter with a little salt on top…then you’ve got a REAL problem…)
Every time we get together with friends and it’s our turn to cook, Tamas and I make this exact dish. And we have never heard one complaint by anybody — not even from kids!! This is a dish everyone can agree on. And if you and your loved ones like to cook together, it’s a great dish where everyone can lend a hand. (Hint: The kids will love to smash the meat!)
So, without further ado, you can watch the videos I’ve created to quickly show how both parts are done, or you can skip straight to the recipe! Either way – enjoy and make sure to comment to tell me how you liked it!
Serves: about a million people. Okay, definitely enough for 8, maybe with leftovers! So cut this recipe in half for less and you can save time on the preparation too, because making this much does take us quite a bit of time. But we LOVE the leftovers!
93/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if you’re lucky enough to find the thin loin chops, you’ll only have to pound them thin)
1tablespoonsalt
1tablespoonpepper
flour for dredging
3tablespoonssweet Hungarian paprika
6-8cupswater, or enough to fully immerse all ingredients in the pot
Vegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets)
1cupsour cream
Instructions
In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.
Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.
In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.
Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.
When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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32 Comments
Pam
on 9/6/19 at 4:43 pm
Can’t wait to make this!! I remember my Grandma making this for us when she came to visit … along with some awesome poppyseed roll, yum!! Thank you for the quick cooking class!!
Hi Cheri- thank you so much for the pork stew recipe with pasta. My Grandpa and Grandma Szabo came to the USA from Hungary. Oh the wonderful cooking and baking Grandma could make on her wood burning stove! When she made the pasta, I’d call those little delicate bites rubber noodles! I’m looking forward to making your recipe. Hungarian cooking, there’s nothing like it! ❤️
Love this dish. You make it look so easy. Both my parents were 100% Hungarian so love all dishes Hungarian. Your videos are great and you and hubby are just gorgeous!! God bless!
The first time I made this dish I fell in love with it. I now make it about once a month. Today I am making it for our football party. Thank you so much for bringing this dish to the internet.
Hello Cheri,
Hoping to try your pork stew recipe tonight. I missed the reference to the noodle grater you used right over the pot of boiling water. What is its name and is it on amazon?
I can’t wait to try this. My father’s side of the family is Hungarian (I also married a Hungarian) and when I was in my early 20’s (now 50’s) I went to Hungary to visit family. They made me this dish that I fell in love with but since there was a language barrier I never knew what it was, I just knew I loved it. I think this is it……Unfortunately My father is now longer alive to help with my memory. I make Chicken paprikash (sp) with dumplins (noodles) all the time. I cant wait to try this so thank you
This has comfort food written all over it! And that pasta looks wonderful…I could devour a whole plate of that in minutes! Can’t wait to try out the recipe 🙂
This is a good recipe, but if you wanna give more taste to it, add one halved tomatoe and if you can fine one hungarian pepper(cut in 4 slices) or just red, orange or yellow california pepper. My mom makes the best stews, she always adds these in it. they give more flavor to the stew, its something that you have to try, cause if you like stew without it, you will go crazy with it 🙂
To Betty who emailed me personally via my website, I wasn’t able to email you back because it said the email address was wrong….so here’s the info you asked about 😀
You want to look for SWEET Hungarian paprika. The brand most common in the grocery store is Szeged, but they have two kinds, sweet and hot. Make sure to get the sweet. (unless you like heat!)
And as for the nokedli maker, that specific one is not available online
that I’ve found, but I did find one that is similar. I put that
information, plus some other things you could use instead up on my site
when I posted this recipe. Take a look there at the bottom of that post and
you should have everything you need! 😀 click here —–> http://bit.ly/TttV1q
And Chris — so glad to hear you’ve gotten your inspiration! Check out this one too, you might be able to use some of that technique at some point too! http://thewateringmouth.com/sztrapacska-recipe/ Good luck with your dish! 😀
Is that a long tailed weimeraner in the video? Couldn’t tell for sure but LOVE those dogs.
I’ve had this idea of making a dish with sliced bratwurst and spaetzle but wasn’t sure where to start. Cheri, you just totally set me off on the right foot with this.
I studied in Hungary outside of Budapest in 1994. I make a paprikas chicken and a goulash that my family loves. I use the very large disk on my food mill to make the little dumplings/noodles. We’d always called them galuska. I’ll have to try this. But the combination of onion, paprika, time and sour cream work is so many dishes!
Jayne — I know exactly what you mean!! EVERYTHING I’ve tried over there has left me literally drooling for it later……well, everything except Fish Soup….I know I know, bad Hungarian’s wife! But that’s just the one tiny thing I could do without!
Thanks so much for the clarification tomcat, though my husband (straight off the boat) wouldn’t let me call it a true paprikash for some minute detail that I, as an American, could not possibly understand! HAHA! The interesting thing is that every Hungarian that I’ve met from other cities has no idea what this dish is….which leads me to believe it must be a true family creation – they call it something like “creamy slices” in Hungarian. True peasant food!!! Whatever you classify it as…..it is absolutely amazing.
Many recipes floating around the world, claiming to be “original hungarian”. Most of them are not. THIS wonderful recipe is what the hungarians call “Paprikás” (papri-ka-sh) with “Nokedli” (the pasta). It is my favorite dish. I prefer the sour cream-version. Without sour cream it is called “Pörkölt”. Thanks for sharing this wonderful tradional hungarian dish!
I really love Hungarian Paprika everything. I once made Hungarian Paprika chicken. It was so well received when I served it with fettuccine. Homemade pasta would elevate this to another level!
Like the video of making the homemade noodles…wanted to see the one on the stew but clicking on both gives me the same each…both are making of the noodles.
If you can show the making of the stew.
Cant wait to give it a try. Im gona print the recipe and make.
Thanks for sharing..Betty /SC
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Can’t wait to make this!! I remember my Grandma making this for us when she came to visit … along with some awesome poppyseed roll, yum!! Thank you for the quick cooking class!!
Hi Cheri- thank you so much for the pork stew recipe with pasta. My Grandpa and Grandma Szabo came to the USA from Hungary. Oh the wonderful cooking and baking Grandma could make on her wood burning stove! When she made the pasta, I’d call those little delicate bites rubber noodles! I’m looking forward to making your recipe. Hungarian cooking, there’s nothing like it! ❤️
Love this dish. You make it look so easy. Both my parents were 100% Hungarian so love all dishes Hungarian. Your videos are great and you and hubby are just gorgeous!! God bless!
Thanks so much Mary!! You just made my day 🙂 jaden
The first time I made this dish I fell in love with it. I now make it about once a month. Today I am making it for our football party. Thank you so much for bringing this dish to the internet.
Hungarian is always accented on the First syllable, never the last.
Great video! Looking forward to trying this recipe. My grandmother was from Hungary.
Hello Cheri,
Hoping to try your pork stew recipe tonight. I missed the reference to the noodle grater you used right over the pot of boiling water. What is its name and is it on amazon?
Hi Ainee, you can find it on amazon http://www.amazon.com/gp/product/B002UFEL1C/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002UFEL1C&linkCode=as2&tag=steakitc-2
I can’t wait to try this. My father’s side of the family is Hungarian (I also married a Hungarian) and when I was in my early 20’s (now 50’s) I went to Hungary to visit family. They made me this dish that I fell in love with but since there was a language barrier I never knew what it was, I just knew I loved it. I think this is it……Unfortunately My father is now longer alive to help with my memory. I make Chicken paprikash (sp) with dumplins (noodles) all the time. I cant wait to try this so thank you
Can you tell me where to get the noodle maker at?
It seems homemade pasta is worth the effort for this dish. Thanks for sharing this Hungarian inspired dish.
Nice to see a guest post, welcome watering mouth. The pork stew looks delicious. Good job!
This has comfort food written all over it! And that pasta looks wonderful…I could devour a whole plate of that in minutes! Can’t wait to try out the recipe 🙂
This is a good recipe, but if you wanna give more taste to it, add one halved tomatoe and if you can fine one hungarian pepper(cut in 4 slices) or just red, orange or yellow california pepper. My mom makes the best stews, she always adds these in it. they give more flavor to the stew, its something that you have to try, cause if you like stew without it, you will go crazy with it 🙂
To Betty who emailed me personally via my website, I wasn’t able to email you back because it said the email address was wrong….so here’s the info you asked about 😀
You want to look for SWEET Hungarian paprika. The brand most common in the grocery store is Szeged, but they have two kinds, sweet and hot. Make sure to get the sweet. (unless you like heat!)
And as for the nokedli maker, that specific one is not available online
that I’ve found, but I did find one that is similar. I put that
information, plus some other things you could use instead up on my site
when I posted this recipe. Take a look there at the bottom of that post and
you should have everything you need! 😀 click here —–>
http://bit.ly/TttV1q
Let me know how it turns out!!!
And Chris — so glad to hear you’ve gotten your inspiration! Check out this one too, you might be able to use some of that technique at some point too! http://thewateringmouth.com/sztrapacska-recipe/ Good luck with your dish! 😀
That gadget sounds great Karen! And yes, this is the regular combo for most of the dishes our family makes — and you can’t go wrong!
Is that a long tailed weimeraner in the video? Couldn’t tell for sure but LOVE those dogs.
I’ve had this idea of making a dish with sliced bratwurst and spaetzle but wasn’t sure where to start. Cheri, you just totally set me off on the right foot with this.
I studied in Hungary outside of Budapest in 1994. I make a paprikas chicken and a goulash that my family loves. I use the very large disk on my food mill to make the little dumplings/noodles. We’d always called them galuska. I’ll have to try this. But the combination of onion, paprika, time and sour cream work is so many dishes!
Thanks Jamie!!!
Thank you Bard!
Jayne — I know exactly what you mean!! EVERYTHING I’ve tried over there has left me literally drooling for it later……well, everything except Fish Soup….I know I know, bad Hungarian’s wife! But that’s just the one tiny thing I could do without!
xoxo
Thanks so much for the clarification tomcat, though my husband (straight off the boat) wouldn’t let me call it a true paprikash for some minute detail that I, as an American, could not possibly understand! HAHA! The interesting thing is that every Hungarian that I’ve met from other cities has no idea what this dish is….which leads me to believe it must be a true family creation – they call it something like “creamy slices” in Hungarian. True peasant food!!! Whatever you classify it as…..it is absolutely amazing.
Many recipes floating around the world, claiming to be “original hungarian”. Most of them are not. THIS wonderful recipe is what the hungarians call “Paprikás” (papri-ka-sh) with “Nokedli” (the pasta). It is my favorite dish. I prefer the sour cream-version. Without sour cream it is called “Pörkölt”. Thanks for sharing this wonderful tradional hungarian dish!
I really love Hungarian Paprika everything. I once made Hungarian Paprika chicken. It was so well received when I served it with fettuccine. Homemade pasta would elevate this to another level!
Gorgeous dish, love the video!
Love it!
Thanks Carole, let me know how it goes!! 🙂
Looks absolutely delicious! Can’t wait to try it!
Like the video of making the homemade noodles…wanted to see the one on the stew but clicking on both gives me the same each…both are making of the noodles.
If you can show the making of the stew.
Cant wait to give it a try. Im gona print the recipe and make.
Thanks for sharing..Betty /SC
So sorry about that Betty – it’s fixed now!