So a couple weeks back, Tamas and I had the pleasure of inviting Jaden Hair of Steamy Kitchen over, along with her husband Scott and their two boys, Andrew and Nathan for a nice weekend meal.
We had just met a few weeks earlier, and so we wanted to break bread with them and get to know each other a little better.
Breaking bread in my little family nowadays invariably consists of us making this amazing Hungarian pork stew recipe because it travels well if we’re visiting, and basically every person we have ever met loves it, kids included.
Whenever Tamas and I say to someone, “You can come over and we’ll cook for you,” we always have this dish in mind.
Video of How to Make Hungarian Nokedli / Noodles (recipe at the bottom):
Video of How to make the Hungarian Pork Stew (recipe at the bottom):
So when I say this is amazing, I have never spoken truer words, and if you have time to make this, you will NOT be disappointed.
It is comfort food to the max – the “get into your pj’s and curl up with a bowlful in front of your favorite Netflix romantic drama on a cold, winter night” kind of comfort food.
Yeah. It’s serious stuff.
I remember when Tamas first made this for me. We were venturing into cooking his favorite meals from back home that he just couldn’t live without, and I remember him on the phone with his Mom for like hours, learning exactly how to get this one right.
When I started this blog, I knew that one day I would post this recipe proudly, knowing that I’d be paying homage to hubby’s roots and his mother Eva’s amazing cooking all at the same time.
Which is why I’ve decided to name this dish Parrag’s Hungarian Pork Stew, officially, because it really is a family gem.
This is best served over Hungarian Nokedli, which is homemade pasta, so I am giving the recipes for both (plus videos above, obviously). You can use something like egg noodles, but that would definitely hinder the amazingness effect. I do NOT recommend that option.
Parrag’s Hungarian Pork Stew and Hungarian Nokedli Recipe
Serves: about a million people. Okay, definitely enough for 8, maybe with leftovers! So cut this recipe in half for less and you can save time on the preparation too, because making this much does take us quite a bit of time. But we LOVE the leftovers!
For the Stew
Prep Time: 1 hour
Cooking Time: 1 hour
- 8 medium yellow onions, chopped to medium dice
- 1/3 cup canola/vegetable oil, plus more for frying
- 9 3/4-inch thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin (if you’re lucky enough to find the thin loin chops, you’ll only have to pound them thin)
- 1 tablespoon salt
- 1 tablespoon pepper
- flour for dredging
- 3 tablespoons sweet Hungarian paprika
- 6-8 cups water, or enough to fully immerse all ingredients in the pot
- Vegeta to taste, approximately 1 tablespoon (but if you can’t find it, just use vegetable/chicken soup seasoning packets) 1 cup sour cream
- In a large pot (6 qt) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.
- While the onions are cooking, season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.
- In a frying pan over medium-high to high heat, heat about an inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.
- Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.
- When the stew is thickened up a bit from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta seasoning to taste. Add sour cream and stir until the stew is a rich, thick consistency.
For the Nokedli Pasta
- 2 eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water large pot filled halfway with salted, boiling water
- In a large mixing bowl, add eggs and flour and a bit of the water. Stir until the consistency is like a very dry dough. Add water gradually, and stir between each addition to ensure no lumps have formed. You’re going for pancake batter consistency and if you do it slowly gradually like this, there will be hardly any lumps!
- Using a nokedli maker, drop the batter on top and push it through into the pot of boiling water. It will sink initially. When the batter floats to the surface, about 30 seconds, it has finished cooking. With a slotted spoon, scoop out the pasta and place in a large bowl. Add a bit of canola oil and stir once all the pasta is finished to prevent it from sticking together.
Note: If you don’t have a nokedli maker and want to buy one, here is a nokedli maker I found on Amazon*. Other ways to get the job done are to push the batter through a colander, a cheese grater or even a potato ricer! Or watch my video above for a traditional German method used by my family to make spaetzle. Serve the stew on top of a mound of homemade nokedli and weep with joy. Now you can be sure – Hungarians are geniuses in the kitchen!
Also – please comment back here to let me know how you like the recipe after you’ve tried making it!
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