Make this hearty and comforting pork and potato stew with red bell peppers and lots of paprika powder; it makes the perfect family dinner, especially during the colder months.
This is the kind of pork stew recipe or pork goulash my grandmother often made. Almost always in autumn or winter, I can still remember the smell in the house in the morning when she used to cook this Hungarian goulash with pork or a similar dish.
Try more pork stews, such as Spinach Pork Stew or Spanish Pork Stew.
Another absolutely delicious and even more basic Hungarian pork stew recipe is this Pörkölt recipe served with Hungarian flour dumplings, you should definitely give it a try as well.
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Recipe ingredients
Meat for the pork stew: The cut of pork used for this stew is often called "pork goulash meat" in Germany (Schweinegulasch). However, since that term isn't universal, I asked my neighbor, who works at the butcher's, for clarification.
The meat for goulash pieces is usually from the leg or ham of the pork: either the top round, the gammon piece, or, more commonly, the flank. The top round and gammon pieces are also used for schnitzel, and goulash meat is often a mix of all three parts. However, my neighbor believes the best meat for pork goulash comes from the flank.
Vegetables: You'll need plenty of onions—about the same amount as the meat and potatoes. I use regular, predominantly waxy potatoes. Either pointed red peppers or red bell peppers will work fine.
The fat: My grandma almost always made stew with lard for cooking meat and onions. I make lard at home too, quite often, but usually in small amounts using chicken fat and skin. If you can't find lard, use vegetable oil instead, though lard is more authentic.
Paprika powder is crucial in this Hungarian goulash with pork, so use high-quality paprika powder. Cheap paprika can taste like dust.
Stock: You can use chicken stock, bone broth, beef stock, or vegetable broth. I dilute the stock I use, especially if it is already salted, by using about half the quantity of stock and half the quantity of hot water. This way, I can ensure that the pork stew is not too salty by the end of the cooking process.
See the recipe card for full information on ingredients and quantities.
How to make pork and potato stew?
- Step #1: Brown the meat in batches. Do not overcrowd the pan, or the meat will release too much juice and stew instead of browning properly. Remove from the pot.
- Step #2: Cook the onions and carrots. Make sure to scrape the bottom of the pan well. When softened, add the paprika powder, dried herbs, and stock.
- Step #3: Simmer the pork paprikash for 20 minutes. Meanwhile, peel and cut the potatoes into large chunks and slice the red bell peppers.
- Step #4: Add potatoes to the pot and continue simmering for 45 minutes, or until the potatoes are cooked through and the meat is very tender. Adjust the taste if necessary.
Good to know!
Brown the meat well before adding the rest of the ingredients. For best results, make sure that the pork cubes are dry before you start frying them in lard or oil. Dry them with kitchen paper.
Recipe FAQs
Yes. Brown the meat in a pan, then transfer it to the slow cooker. Add all remaining ingredients and slow cook on low for 6-8 hours or on high for 3-4 hours. Make sure that the meat and potatoes are super tender.
Sure. Beef or chicken are delicious, too. However, remember that the cooking time might vary; make sure to check.
Definitely. Make it 1-2 days ahead, keep it refrigerated, and reheat it well before serving. Just like most stew, this one tastes even better when reheated.
Refrigerate in the covered pot or an airtight container for 3-4 days.
Freeze it for 3-4 months and defrost it in the fridge.
Reheat in the microwave or on the stovetop, occasionally stirring.
How to serve it?
The pork stew with potatoes can be served immediately, but it also reheats very well. We traditionally serve it with pickled vegetables like Romanina Green Tomato Pickles or Sweet Zucchini Pickles, but Cucumber Salad with Oil and Vinegar, White Cabbage Salad, Purple Cabbage Slaw, or boiled vegetables make suitable accompaniments as well.
Pork and Potato Stew
Equipment
- 1 Thick-bottomed, wide stewing pot or a deep pan
Ingredients
- 1 lb pork 500g, Note 1
- 1½ tablespoons lard Note 2
- 1 lb onions 500 g, about 5 medium onions
- 7 oz carrots 200 g, about 3 medium carrots
- 3-4 bay leaves
- 1 ½ teaspoon sweet paprika powder
- ½ teaspoon hot paprika powder but not smoked
- ½ teaspoon dried rosemary
- 1 teaspoon dried oregano Note 3
- 1 cup stock 250 ml, Note 4
- 1 cup hot water 250 ml
- 1 lb waxy potatoes 500 g
- 2 red bell peppers
- fine sea salt and freshly ground black pepper
Instructions
- Cut the pork meat into small cubes, about 0.5 inches/ 1.5 cm. Pat them dry with kitchen paper. Heat about ⅓ of the lard or oil in the pot.1 lb pork/ 450 g + ⅓ from 1½ tablespoons lard
- Brown the meat in batches until browned all over. This should take about 7-8 minutes per batch. Do not overcrowd the pan; add more of the fat between the batches. Save a small amount of fat for the onions as well or add more if necessary.
- Cook onions and carrots: Remove the meat from the pan and add the remaining lard or oil, the onions, and the carrots. Scrape the bottom of the pan while you stir the onions and cook the onions until nicely colored and softer, about 5-6 minutes.1 lb onions/ 450 g + 7 oz carrots/ 200 g
- Add the bay leaves, both paprika powder sorts, and dried herbs. Stir well for about one minute. Return the pork cubes to the pot. Add the stock and the hot water. Cover the pot, bring to a boil, turn the heat down, and simmer for about 20 minutes.3-4 bay leaves + 1 ½ teaspoon sweet paprika powder + ½ teaspoon hot paprika powder + ½ teaspoon dried rosemary + 1 teaspoon dried oregano + 1 cup stock/ 250 ml + 1 cup hot water/ 250 ml
- Simmer stew: In the meantime, peel and cut the potatoes into larger chunks. Cut the peppers into slices. Add both to the pot, cover, leaving a small crack open, and continue simmering the pork stew for about 45-50 minutes or until the potatoes are soft and the meat is very tender. Don't forget to stir from time to time and add a small amount of water if the pork stew seems to get too dry.1 lb waxy potatoes/ 450 g + 2 red bell peppers
- Check meat: If the meat is not tender enough, prolong the cooking time, checking every five minutes or so until the meat is very tender.
- Adjust the taste with freshly ground black pepper and add some salt as well if necessary. If the stock was salty enough, you might not need to add extra salt. Serve immediately or reheat. fine sea salt and freshly ground black pepper
Notes
- Pork cubes cut from the flank or the entire leg/ham of the pork.
- Lard: You can replace lard with vegetable oil.
- Herbs: Dried summer savory or thyme can be used instead, about 1 teaspoon of it.
- Stock: I use homemade chicken stock most of the time, but beef stock, bone broth, or vegetable broth can be used instead. If you don't make stock, use your favorite stock brand to make the stew.
Nutrition
renate says
My mum was Austro-Hungarian and I love your recipes. I miss her cooking so much, but married an English man who did not like foreign food, any. So when he was away the kids and I ate ours and when he came home, back to english cooking..Grandma taught my youngest son to cook Tarhonja and Wareniki etc. All lI would like to say is that my mum used to say that the secret with a good a goulash, is the way the onions are cooked, slowly, slowly be patient, till translucent..
Adina says
Hi Renate. My grandma used to say the same with the onions; they will never be ok if you don't give them time. I can imagine is hard living with a picky eater when you love to cook, I never have much patience with that, but I'm lucky with my people here, they know that resistance is pointless. 🙂
Karen (Back Road Journal) says
Your traditional pork goulash sounds so full of flavor. I enjoyed your story of how your grandmother would prepare it...so nice that she would change the peppers to red for you.
allie says
Hi Adina - This is a beautiful goulash. (Can goulash be beautiful? YES YES YES!!) I learned a lot today. About paprika, lard and not crowding the pan so the pork doesn't release too many juices and stews instead. Also blotting the pork dry first. Great tips my friend, as always. Seriously, I did not know any of them. A day older, a day wiser. Thanks Adina!
Balvinder says
Hearty is an understatement, this looks so darn comforting!
angiesrecipes says
So colourful and flavourful! I would love some too.