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Are You Hungary?

Submitted by: rmr1984 on May 19, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Are You Hungary?

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Hungarian food is often spicy, because of the hot paprika that is commonly used–though you will find sweet, or mild, paprika is used quite often. Combinations of paprika, lard and yellow onions is typical of Hungarian foods, along with a thick sour cream called tejföl. I use …

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Hungarian food is often spicy, because of the hot paprika that is commonly used–though you will find sweet, or mild, paprika is used quite often. Combinations of paprika, lard and yellow onions is typical of Hungarian foods, along with a thick sour cream called tejföl. I use Paprika from the grocery spice section, olive oil instead of lard and normal ol’ sour cream.

Today we’re making a pretty simple dish–Hungarian Pork Paprikash. Say it fast, 5 times.

This is a version of the famous Hungarian dish, Paprikás, a paprika stew–meat simmered in thick creamy paprika gravy served with nokedli (small dumplings).

How to make Hungarian Pork Paprikash:

Cube 1 pound of pork loin chops and chop 1 medium onion.



Also, at this time, set 8 ounces wide egg noodles on to boil.

Over medium-high heat, cook pork in 1 tablespoon olive oil. Add 1 tablespoon paprika and cook till browned lightly on all sides.



Remove the pork from the pan to a plate. Put the onion in with another tablespoon of olive oil. Let the onion cook over medium heat till it just starts to soften.

Then add the pork back.

Add 8 ounces canned tomatoes, 1 tablespoon paprika, salt, pepper, and 1/2 cup water.

Bring to a boil, then reduce heat and simmer til it begins to thicken. Or be like me and hate waiting so add cornstarch after 5 boring minutes.

Once its thickened, add 1/2 cup sour cream and mix in.




Add in the cooked noodles.

Spend 5 minutes trying not to spill while mixing way too many ingredients in a too-small pan.

I liked it by itself, but ManSteak liked it with salt. The kids ate it up like no tomorrow.

You’ll be surprised how mild it is!


Get the handy print page and save this to your recipe box here:
Hungarian Pork Paprikash.

Rachel blogs at The Henway.

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Comments

8 comments | RSS feed for comments of this post

  1. 5-19
    6:34
    am

    Looks YUMMMMO!!
    Thanks for sharing.
    Granny Trace

    http://www.grannytracescrapsandsquares.com

  2. 5-19
    7:46
    am

    I have made this very same recipe with chicken, as well as pork, and it is delish!I’ve used chicken legs,chicken breasts, drumsticks, its all good!

  3. 5-19
    9:50
    am

    “Waiter, there is too much pepper in my paprikash.”

    This looks SO DELICIOUS! I would have a hard time keeping my hand off the spice jar, though. Thanks for making it so simple, I can’t wait to try it.

  4. 5-19
    10:11
    am

    Yummy – this looks and sounds just wonderful! Thanks for sharing.

  5. 5-19
    1:29
    pm

    I have always made it with chicken, onions,celerey and lots of papricka and sour cream. Old family recipie from the “old country”

  6. 5-19
    1:37
    pm

    @tami dinicola That sounds great! I was sure when I made this recipe that it was a really “dumbed down” version of the original. But, its our cheap way to travel, making simple dishes from other countires, and I don’t think I’ve had a lot of Hungarian foods before. The kids liked it, and after ManSteak salted the crap out of it he loved it as well 🙂

  7. 5-19
    1:51
    pm

    Thank you Rachel! This sounds yummy! I’ve been looking for new things to do with pork.
    We also do “International Dinners” from different countries….way cheaper than going there in person!

    Anita….that’s funny!

  8. 5-20
    10:13
    am

    I have a Hungarian friend who makes this dish,a family recipe, and its almost identical except she adds diced tomatoes. So its really not too far off from an original Hungarian recipe.

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