Hungarian Pork Stew is a thick, rich sour cream-based stew flavored with paprika, sauerkraut, and dill. With lots of tender, meaty pork chunks, this stew easily makes a one dish meal.
Typically served over pasta dumplings similar to spaetzle or it can be served over egg noodles or eaten plain. The stew slow cooks in the oven which keeps the pork pieces really tender and allows the flavors plenty of time to build.
How To Make Hungarian Pork Stew
First sear the pork chunks in a mixture of butter and oil. The butter helps flavor the pork and the oil helps keep the butter from burning. Brown in batches so that the meat isn’t too crowded in the Dutch oven. You just want to get the meat nicely browned at this time. It will fully cook in the oven.
Once the pork is browned, set it aside and cook the onion and then the garlic and paprika in the grease.
Return the pork and add the chicken broth, dill, salt and pepper. Cover and place in a 300 degree oven for 1 1/2 hours.
Stir in the saeurkraut and sugar and cook covered for another 45 minutes.
Stir in the sour cream and serve. Leftovers will keep in and airtight container in the refrigerator for about 4 days.
Hungarian Pork Stew Recipe Tips
Dill is a very traditional flavor in this dish, but can be left out if you don’t like it. You can try replacing it with thyme, but use less.
Be sure to use sweet paprika, also called Hungarian paprika, NOT hot paprika.
Other Recipes To Try
- 2 pounds boneless pork loin, cut into 1-inch pieces
- salt and pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, chopped fine
- 2 garlic cloves, minced
- 2 tablespoons sweet paprika
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon chopped fresh dill
- 2 pounds sauerkraut, drained and rinsed
- 2 teaspoons sugar
- 2 cups sour cream
- Heat oven to 300 degrees.Pat pork dry with paper towels and season with salt and pepper.
- Heat butter and oil in a large Dutch oven. When hot, add half the pork. Cook until browned on all sides. Transfer to a plate and repeat with remaining pork. Remove the second batch of pork from the Dutch oven.
- Add onion to the Dutch onion and cook for 3 minutes.
- Add garlic and paprika and cook for 30 seconds.
- Stir in pork, broth, dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer.
- Cover and place in the oven for 1 1/2 hours.
- Remove from oven and stir in sauerkraut and sugar. Cover and place back in oven for 45 minutes.
- Off the heat, stir in sour cream. Garnish with fresh dill.
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Recipe source: America’s Best Lost Recipes
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