Hungarian Pork One Pot Recipes

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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 AND POTATOES



Hungarian Pork and Potatoes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (about 1 1/4 pounds)
1 tablespoon sweet paprika, plus more for topping
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound small red-skinned potatoes, chopped
1/2 head green cabbage, shredded
1 onion, sliced
1 cup low-sodium chicken broth
1 tablespoon packed light brown sugar
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh herbs (such as dill and/or parsley)
1/3 cup low-fat sour cream

Steps:

  • Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
  • Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
  • Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.

Nutrition Facts : Calories 420 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 100 milligrams, Sodium 440 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 35 grams

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

EASY HUNGARIAN PORK PAPRIKA



Easy Hungarian Pork Paprika image

Very, very good! I've been making this for so long, (15-20 years), that I don't remember where I got the recipe. But it HAS survived the test of time! :)

Provided by Wildflour

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons flour
1 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless lean pork, cut into 1-inch cubes, can sub top sirloin if prefered
4 teaspoons olive oil
2 (14 1/2 ounce) cans del monte original-style stewed tomatoes
1/2 cup sour cream, room temp

Steps:

  • Combine first 4 ingredients, toss with meat.
  • In skillet, brown meat in hot oil.
  • Stir in tomatoes, undrained.
  • Cook, uncovered, over medium heat or til meat is tender, stirring frequently.
  • Remove pan from heat.
  • Remove 1/2 cup sauce mixture from pan, and combine with sour cream. Then return mixture to skillet, blend well.
  • Heat through over LOW HEAT. DO NOT BOIL! Or mixture will curdle.
  • Serve over hot cooked noodles.

HUNGARIAN SAUERKRAUT & PORK



Hungarian Sauerkraut & Pork image

Make and share this Hungarian Sauerkraut & Pork recipe from Food.com.

Provided by keen5

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs pork, cubed
1 1/2 lbs sauerkraut, rinse and drained
2 white onions, chopped
2 tablespoons lard (if meat is very lean) or 2 tablespoons oil (if meat is very lean)
2 tablespoons sweet Hungarian paprika (no generic please)
1 (28 ounce) can crushed tomatoes
1 tablespoon sugar
2 bay leaves
1 cup water
1/2 pint sour cream (no yogurt please)
salt and pepper

Steps:

  • Brown the meat and onion (in lard or oil if needed) in a pot with lid.
  • Add the paprika to the meat and onion mix, stir to mix in (do not burn).
  • Put in the drained sauerkraut, crushed tomatos, bay leaves water and sugar.
  • Stir to mix it up and then cover the pot.
  • Cook slowly for about one hour, or until meat is tender.
  • Add the sour cream and stir.
  • Add salt & Pepper to taste.
  • Serve in soup plates, with good crusty bread.

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