Hungarian Pork Stew
Hungarian Pork Stew might be just the Eastern European recipe you are searching for. For 59 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This soup has 144 calories, 3g of protein, and 7g of fat per serving. This recipe serves 8. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Steamy Kitchen has 68 fans. Head to the store and pick up canolan oil, vegeta, hungarian paprika, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours. It will be a hit at your Winter event. Overall, this recipe earns a not so great spoonacular score of 38%. Similar recipes include Hungarian Stew, Hungarian Venison Stew, and Hungarian Beef Stew.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 60 minutes
Ingredients:
1/3 cup canola/vegetable oil, plus more for frying
flour for dredging
3 tablespoons sweet Hungarian paprika
1 tablespoon pepper
1 tablespoon salt
1 cup sour cream
Vegeta to taste, approximately 1 tablespoon (but if you can't find it, just use vegetable/chicken soup seasoning packets)
8 medium yellow onions, chopped to medium dice
Equipment:
pot
paper towels
frying pan
Cooking instruction summary:
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.
Step by step:
1. In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil.
2. Saute onions until they are translucent, but not browned.
3. 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.
4. Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.
5. 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.
6. Cut each of the pork slices in half and place them back in the pot with the onions.
7. 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.
8. 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.
9. Add salt, pepper and Vegeta seasoning to taste.
10. Add sour cream and stir until the stew is a rich, thick consistency.
Nutrition Information:
covered percent of daily need
