Reviewed: Mar. 16, 2012

This is a good dish to train teen daughters on. It's almost foolproof and good enough to impress company. (wink, wink) You can cut the stewing time some by using thin cut breakfast chops, and I usually add a half teaspoon dried marjoram. You can omit the garlic, but it should be blessed with a half tsp (to taste) of ground caraway seed. DO not sub bad paprika. Nemes Edes (noble sweet) is the only way to go. Brands: King Red, Pride of Szeged or Papa. Or buy from a good dealer like Penzey's. HUngarians use banana peppers, I agree but I will sub green bells but not yellow, for their richer flavor. Beef broth is a bit heavy, some would prefer chick broth. Tomatoes: try fire-roasted or chef-cut. I use Red Gold. Can be served over (!) mashed potatoes, or with Hungarian noodles (csipetke, galuska, spaetzle) or, in a pinch, some farfalle or medium shells. The BP is, IMO, optional; I don't use it. Best bacon is uncured slab, but I think Hormel makes an uncured thin cut. I'm am making this tonight. I will go heavy on the bacon! This dish is VERY forgiving, so go for it.

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Reviewer:

EggNoggin

Reviewed: Feb. 15, 2012

I just cooked the meat right away, then added the onions and peppers, then the spices, tomatoes and beef broth. It didn't take anywhere near 90 minutes. Probably closer to 30 minutes from start to finish. It was good, but it seems to be close to a goulash. I would make it again.

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Reviewer:

slatez

Cooking Level: Intermediate

Home Town: Brainerd, Minnesota, USA

Reviewed: Jan. 8, 2012

LOVED this recipe. My family all loved it as well, which is saying quite a lot! I didn't have any hungarian paprika, so I just used plain ole' American paprika.....turned out great! Thank you so much for sharing this recipe!

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Reviewer:

Julie

Reviewed: Dec. 16, 2011

I wanted something that wasn't beef or lamb stew, and something different from those styles. This recipe looked really interesting. I made only a couple changes: first I had to lean it down to serve 3 people. Second I wanted to cheapen the cost down by using a lesser cut and cooking itnlonger. I kept the bacon at 5 slices, because we love bacon. Used 3/4 of large onion. 1/2 Green Pepper, 3/4 Red Pepper. 2/3 cup of broth was great for this quantity. As for the pork I used 2 lbs. of pork butt; gristle & fat removed, and cut into 1 inch pieces, and I didn't change the seasoning. I took the cook time to 3 hours to insure that the butt was tender and cooked through. This was a excellent recipe that I had to gear towards my family and costs. I made the Hungarian dumplings and let them cook in the sauce for the last 45 minutes. Definitely a "keeper" recipe and will do this one again. Added to my Comfort Food recipe box!

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Reviewer:

RCHEISS

Cooking Level: Expert

Home Town: Mayfield Heights, Ohio, USA

Living In: Wickliffe, Ohio, USA

Reviewed: Sep. 17, 2011

I left out the onion (used garlic instead) and the peppers. Plus since my husband hates tomatoes I left those out and just used tomato soup. I also added mushrooms and corn.

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Reviewer:

KRISSY1123

Cooking Level: Intermediate

Reviewed: Aug. 21, 2011

absolutely delicious! made this for my wife and her family who are Hungarian...they were very impressed! the bacon and the bacon grease flavor this dish so well...not over powering, but just right!

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Reviewer:

grillingod86

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Reviewed: Jul. 16, 2011

I made this for my grandparents who are Kosher so I didn't use bacon and replaced the pork with stew beef and it was delicious!

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Reviewer:

meshka

Cooking Level: Expert

Reviewed: Jul. 7, 2011

My DH loved this so much he said, he would eat it with out the pork in it. The sauce is so yummy!!!

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Reviewer:

ashley85r

Reviewed: Jun. 17, 2011

This was very filling and good. The bacon made the texture a little odd, so maybe next time I will not include it... but it is definitely a keeper!

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Reviewer:

Carrie

Cooking Level: Intermediate

Home Town: Bonney Lake, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 15, 2011

I have made this more than a few times, and every time it comes out delicious :))) I follow the recipe exact everytime, sometimes I add more bacon because we love bacon in this house... I usually serve it over some sort of rice (white/jasmin/basmati) instead of the egg noodles but that's just personal choice ;)) my bf loves pulled pork sandwiches, so when I buy a pork rib roast, I cook up the meat in my slow cooker.. I save half of the meat (about 3 or 4 Lbs), and shred it, and put it in a ziploc freezer bag in my freezer.. when I get the craving for this recipe, I just pull out the meat from the freezer and use that... I add it to the pot after I saute the bacon, onions, paprika... another thing I have done is with the left overs from this recipe the next evening, it is GREAT rolled up in a flour tortilla and baked in the oven with some extra sauce + cheese, as a enchilada! (I have added some black beans into the porkolt mixture and/or some kibblet corn, with the rice mixed in - not the noodles) is a really good way to put a spin on the leftovers... thanks for the great recipe!

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