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 minutesminutes
Cook Time 2 hourshours15 minutesminutes
Servings 8
Ingredients
2poundsboneless pork loin, cut into 1-inch pieces
salt and pepper
2tablespoonsbutter
1tablespoonvegetable oil
1large onion,chopped fine
2garlic cloves,minced
2tablespoonssweet paprika
1 1/2cupslow-sodium chicken broth
1tablespoonchopped fresh dill
2poundssauerkraut,drained and rinsed
2teaspoonssugar
2cupssour cream
Instructions
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.
Notes
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.