Instructions
- Cook the onions
Heat lard in a large pot over medium-low heat. Add onions and cook gently until soft and lightly golden (8–10 minutes). - Add paprika
Remove from heat for a moment so paprika doesn’t burn. Stir in sweet Hungarian paprika, coating the onions completely. - Brown the pork
Return pot to heat, add pork cubes, and stir well until they are lightly seared on all sides. - Add vegetables
Stir in chopped tomato, sliced pepper(s), and garlic. Season with salt, pepper, and caraway seeds (if using). - Simmer
Add just enough water or stock to barely cover the meat. Bring to a gentle boil, then reduce heat, cover, and simmer slowly for about 1½–2 hours, stirring occasionally and adding a splash more liquid if needed. - Finish & serve
The stew should be thick, with the sauce clinging to the meat — not soupy. Taste and adjust seasoning.
🍽 Serving Ideas
- Traditionally served with nokedli (Hungarian dumplings) or galuska.
- Also great with boiled potatoes, egg noodles, or even fresh crusty bread to soak up the sauce.
- Pair with a crisp cucumber salad for balance.
💡 Tips for Authenticity:
- Don’t rush it — pörkölt develops its depth from slow cooking.
- The paprika is the star — use fresh, high-quality Hungarian paprika.
- Using pork shoulder gives the best tenderness and flavor.
If you’d like, I can prepare a side-by-side guide showing the differences between Pörkölt, Paprikás, and Gulyás so you can see exactly how each Hungarian classic is unique. That might make your Hungarian cooking even more authentic.
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