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Hungarian Pork Stew

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.
Course Main Dish
Cuisine European
Keyword pork, sauerkraut
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Servings 8
Calories 347kcal


  • 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.


Be sure to use sweet paprika, not hot paprika.
For best results, try to use fresh sauerkraut from a deli or in a vacuum-sealed package rather than canned or jarred.


Calories: 347kcal