Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Paprika-rich pork stew — Hungary.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 800 g pork shoulder, cubed
- 2 onions
- 2 peppers, sliced
- 3 garlic cloves
- 2 tbsp sweet paprika
- 1 x 400g tin chopped tomatoes
- 400 ml stock
- 1 tbsp oil
- Soured cream (sour cream), to serve
- Salt and black pepper
Method
- Heat the oil in a casserole and brown the pork in batches. Remove.
- Cook the onions and peppers for 6 minutes, until soft.
- Take the pan off the heat and stir in the paprika and garlic — off the heat, so the paprika doesn't scorch and turn bitter.
- Add the tomatoes and stock, return the pork, season, cover and simmer gently for 1 hour, until tender.
- Taste and adjust, and serve with a swirl of soured cream and cauliflower mash.
Swaps and tips
Add the paprika off the heat so it doesn’t turn bitter. Serve with cauliflower mash instead of dumplings.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 17 g | 7 g | 31 g | 491 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
