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!
Cheri from The Watering Mouth
How to Make Hungarian Pork Stew Video
How to Make Hungarian Nokedli (pasta) video
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!
Ingredients: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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