Hungarian Pork Stew Recipe, Guest Post by The Watering Mouth

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.

Hungarian Pork Stew Recipe

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!

Hungarian Pork Stew Recipe

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!)

Hungarian Pork Stew Recipe

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!


Cheri from The Watering Mouth

How to Make Hungarian Pork Stew Video

How to Make Hungarian Nokedli (pasta) video



Hungarian Pork Stew Recipe

Servings: 8 to 10 Prep Time: 1 hour Cook Time: 1 hour
Hungarian Pork Stew Recipe

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!


8 medium yellow onions, chopped to medium dice
1/3 cup canola/vegetable oil, plus more for frying
9 3/4-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)
1 tablespoon salt
1 tablespoon pepper
flour for dredging
3 tablespoons sweet Hungarian paprika
6-8 cups water, 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)
1 cup sour cream


1. 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.

2. Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.

3. 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.

4. 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.

5. 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.


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Comments 29


    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

  2. Jayne

    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!

  3. tomcat

    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!

  4. Cheri @ The Watering Mouth

    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… is absolutely amazing.

  5. Cheri @ The Watering Mouth

    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!


  6. Karen

    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!

  7. Chris

    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.

  8. Cheri @ The Watering Mouth

    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 —–>

    Let me know how it turns out!!!

  9. Nora

    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 🙂

  10. Fern

    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 🙂

  11. Donna Kadi

    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

  12. anniee

    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?

  13. Pingback: Karl’s Hungarian Porkolt (pork stew) | Jabberwocky Stew

  14. misty

    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.

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