Recipe by Fishwrap
"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."
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1 1/2 teaspoons
ground black pepper
boneless pork chops, trimmed
yellow bell pepper, seeded and diced
2 (14 ounce) cans
diced tomatoes, with liquid
reduced-fat sour cream
2 (6 ounce) packages
wide egg noodles
This recipe was quite good, I did add some cayenne pepper (1tbsp) as I had no Hungarian Paprika on hand. Hungarian Paprika is usually "spicier" than normal grocery store paprika
I made this recipe EXACTLY per the instructions. This felt like it should be great based on the ingredients, but...this was bland and tasteless. Not even my kids, who only eat non-spicy food, though it was a keeper. Since there were several meals worth of leftovers and I hate to waste food, I added cayenne pepper to it and it was thereafter passable. The cayenne pepper raised it to a 3 star recipe. I would NOT make this again.
When Hubs remarks “This is another of those dishes I really like that I’ll never see again,” you know you have something here! (Except for family favorites I rarely prepare the same dish twice) This is just excellent; a flavorful and satisfying comfort food that doesn’t bog down in an overload of spices or any processed ingredients. I started off with boneless country-style ribs that I cut into small pieces before browning them in bacon grease. I cooked the onion separately, a good long while before continuing on with the recipe, and used fresh garlic rather than garlic powder. Given that I scaled this down to three servings (one pound of meat) for Hubs and me, it wasn’t practical for me to open up a can of beef broth for the small amount called for. Red wine filled in nicely (I happened to have a glass handy :) I used twice the amount of tomatoes called for (a full can for the 3-serving recipe I made) and in my view it was just right. Rather than stirring the sour cream into the mix I gave each plate a dollop of it upon serving and when I make this again I’ll do it the same way. I served this over buttered wide noodles and garnished it with chives. I’m not sure just what made this so darn good, the bacon maybe or the sweet Hungarian paprika, but this humble dish was a real sleeper hit tonight.
Almost like mom's. I made a few changes to what I remember being in the dish as a child. I halved the recipe. Skipped the bacon and opted to use canola oil instead of the bacon grease. Sauteed onion, a few cloves of minced garlic, handful each of frozen diced green and red bell pepper. Added the diced pork (used a 1/4-1/2 pork loin roast, relatively lean) then tossed in the seasonings, including a beef bouillon cube for the beef broth. I also squeezed in a generous teaspoon or two of sweet red (bell?) pepper paste. Let it cook down until pork was nearly fully cooked. Added the can of diced tomatoes and water mixed with enough browned flour to thicken (this is the liquid part used combined with the beef bouillon cube to replace the beef broth). I let this practically come to a rolling boil and 'simmered' for about 30 minutes then added half a small container of sour cream and 2-3 generous shakes of Parmesan. Lowered the heat to a light simmer, just enough to meld the cheese and sour cream into the sauce. Served over linguine (not traditional, but that's all we had) and had the shaker on the side if anyone wanted extra cheese (you could say the addition of the Parmesan is an American touch/take on the dish). I'm half Hungarian, and this is comfort food at its best (for me, at least!). As a side note, there are two types of Hungarian paprika- The 'hot' being spicy, and 'edes' being mild (not spicy). It is still different from regular grocery paprika.
This was a different recipe for us! I was pleasantly surprised with the outcome. I followed the recipe exactly as stated. I had to add flour to the sauce mixture because it didn't thicken up the way I would have liked. Other than that it was a great recipe. Definitely a weekend recipe for the all the steps and the amount of time involved.
nagyon finom volt!!!
Wow, thats all I can say-we LOVED this! I had only 1/2 lb lean pork meat, but with the bacon there was plenty of meat and flavor; I used peeled fresh tomatoes from our garden rather than canned and I had rich Labanese yogurt instead of sour cream. Oh, and I used two big cloves of garlic rather than powdered. Hubby just keeps raving about how much he liked it and I will make it again.
A big hit with my husband who is a kind, but discriminating critic of new recipes. He enthusiastically gives it 5 stars as well. I used regular old American paprika, but recently found Hungarian and can't wait to try this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Porkolt (Hungarian Stew) Made With Pork
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 119
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