Hungarian Pork And Lentil Stew Recipes

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HUNGARIAN PORK AND LENTIL STEW



Hungarian Pork and Lentil Stew image

Make and share this Hungarian Pork and Lentil Stew recipe from Food.com.

Provided by Gingernut

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 onions, chopped
500 g lean pork, diced
2 teaspoons sweet Hungarian paprika
1 teaspoon hot paprika
60 g red lentils
1/2 teaspoon dried thyme
2 tablespoons tomato paste
2 teaspoons soft brown sugar
375 ml beef stock
1 tomatoes, to garnish
2 tablespoons low-fat yogurt
salt and black pepper

Steps:

  • In a large, deep saucepan, heat the olive oil over the high heat. Add in the onion, pork, hot and Hungarian paprika. Stir until browned. It should take about 4 minutes.
  • Add in the lentils, thyme, tomato paste, sugar, stock. Season to taste. Bring the mixture to a boil.
  • Lower the heat to very minimal. Cover with lid and cook, for approximately 18 minutes, stirring occasionally.
  • Uncover and cook for further 25 minutes. Make sure it becomes thick. Remove from the heat, then set aside for about 8 minutes.
  • Meanwhile, prepare the tomato. By using a sharp knife, cut the tomato in half, then remove the seeds. Slice the flesh into thin strips.
  • To serve, stir in the yoghurt to the stew. Scatter with tomato. To better fill your stomach, serve with some rice.

Nutrition Facts : Calories 213, Fat 7.7, SaturatedFat 2.1, Cholesterol 49.5, Sodium 316.8, Carbohydrate 13.7, Fiber 2.6, Sugar 4.7, Protein 22.3

HUNGARIAN HOT SAUSAGE AND LENTIL STOUP



Hungarian Hot Sausage and Lentil Stoup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Crusty pumpernickel bread, to pass at table
Butter, for bread

Steps:

  • Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

HUNGARIAN LENTIL STEW



Hungarian Lentil Stew image

Make and share this Hungarian Lentil Stew recipe from Food.com.

Provided by windhorse23

Categories     Stew

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb brown lentils
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
6 garlic cloves, minced
2 tablespoons sweet Hungarian paprika
3 bay leaves
2 cups sour cream
3 1/2 tablespoons flour
2 tablespoons milk
1/2 teaspoon salt (to taste)
1 tablespoon light brown sugar
2 tablespoons brown mustard (to taste)
2 tablespoons lemon juice (to taste)

Steps:

  • If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible.
  • Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes.
  • Add garlic and paprika, and saute about another minute.
  • Add lentils, 7 cups of water and bay leaves. Increase heat to a boil, then reduce heat to low. cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes. Add water as needed if mixture seems too thick.
  • In a small bowl combine sour cream (not low fat), flour and milk. When lentils are tender add this mixture to the pot. Simmer 2-3 minutes. Add salt, brown sugar, mustard and lemon juice.

Nutrition Facts : Calories 382.4, Fat 15.6, SaturatedFat 8.1, Cholesterol 25.8, Sodium 183.3, Carbohydrate 44.5, Fiber 18.3, Sugar 3.8, Protein 17.5

PORKOLT (HUNGARIAN STEW) MADE WITH PORK



Porkolt (Hungarian Stew) Made With Pork image

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

5 slices bacon, diced
2 large onions, diced
¼ cup Hungarian paprika
1 ½ teaspoons garlic powder
¼ teaspoon ground black pepper
5 pounds boneless pork chops, trimmed
1 large yellow bell pepper, seeded and diced
2 (14 ounce) cans diced tomatoes, with liquid
⅔ cup beef broth
2 cups reduced-fat sour cream
2 (6 ounce) packages wide egg noodles

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

HUNGARIAN PORK GOULASH



Hungarian Pork Goulash image

We really enjoy pork, so I'm always searching for new recipes, especially those from ethnic backgrounds. Because of the sauerkraut in this goulash, my husband was hesitant to try it, but he ended up sopping up every drop with his bread. If you're like us and don't care for caraway seeds but like the flavor, grind or crush the caraway seeds.-Barbara Lundgren, New Brighton, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

2 pounds boneless pork, cut into 3/4-inch cubes
1 tablespoon canola oil
2 medium onions, chopped
1 garlic clove, minced
3 cups chicken broth
1 to 2 tablespoons paprika
1 teaspoon caraway seeds
1 teaspoon salt
1/4 teaspoon pepper
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 tablespoons all-purpose flour
1/4 cup water
1-1/2 cups sour cream
2 tablespoons minced fresh dill or 2 teaspoons dill weed
Hot boiled potatoes

Steps:

  • In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

Nutrition Facts :

HUNGARIAN PORK CHOPS



Hungarian Pork Chops image

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

4 pork chops
salt and pepper to taste
¼ cup all-purpose flour
1 cup sour cream
¼ cup dry sherry
¼ cup ketchup
1 teaspoon Worcestershire sauce
¼ teaspoon paprika
1 bay leaf

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 STEW



Hungarian Stew image

"As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family." This hearty stew is chock full of herbs and spices reminiscent of the old days. Susan Kain, Woodbine, Maryland

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1-1/2 cups water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream

Steps:

  • Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture., Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours. , Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.

Nutrition Facts : Calories 358 calories, Fat 14g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 446mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 5g fiber), Protein 20g protein.

HUNGARIAN LENTIL STEW



Hungarian Lentil Stew image

Provided by Leslie Kaufman

Categories     dinner, easy, one pot, soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 1-pound bag brown lentils
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
6 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
3 bay leaves
2 cups whole-fat sour cream
3 1/2 tablespoons all-purpose flour
2 tablespoons milk
1/2 teaspoon salt, or as needed
1 tablespoon light brown sugar
2 tablespoons brown mustard, or as needed
2 tablespoons fresh lemon juice, or as needed

Steps:

  • If desired, place lentils in a bowl with water to cover, and soak overnight; this step may be skipped, but makes lentils more digestible.
  • Place a large (5- to 6-quart) saucepan over medium-low heat, and add oil and onion. Sauté until tender, 1 to 2 minutes. Add garlic and paprika, and sauté until garlic is fragrant, 1 minute more. Add lentils, 8 cups water and bay leaves. Increase heat to bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes; add water as needed if mixture seems too thick.
  • When lentils are tender, in a small bowl stir together sour cream, flour and milk. Add to lentils and simmer 2 to 3 minutes. Add salt, brown sugar, mustard and lemon juice, adjusting amounts as needed for a slightly piquant flavor. If desired, remove and discard bay leaves. Serve hot.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 221 milligrams, Sugar 5 grams, TransFat 0 grams

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