Sertéspörkölt - Hungarian Pork Stew
Prep time
Cook time
Total time
A delicious classic Hungarian pork stew for lunch or dinner. This stew can be made using pork, beef, lamb or chicken - even fish.
  • 2 lbs or more pork shoulder.
  • 2 large onions diced
  • 1 or 2 wax peppers, the heat you prefer
  • bacon grease for browning meat and onions
  • 1 diced tomato or Hungarian lecso if you have (a few Tbsp of lecso)
  • garlic, finely chopped (if you like garlic)
  • Salt & pepper to taste
  • Good Hungarian Paprika - several tablespoons
  • Meat broth or water to cover (reserve some for later due to evaporation)
  1. Cut meat into bite sized pieces for searing.
  2. Heat bacon grease
  3. Brown meat in small batches. Just get a sear on the chunks
  4. Remove from heat and put aside on a plate (best to do small batches so to brown properly).
  5. In the same pot used for the meat browning drop in the onions to begin cooking.
  6. Cook onions until translucent
  7. Add peppers, garlic and tomato to soften.
  8. Add meat, stir well, remove from heat to add your seasonings (Paprika can burn, so it is best to add while off the heat)
  9. Put back on heat, cover meat with just enough broth/water to cover the meat
  10. Bring to simmer and cover the pot partially.
  11. Keep at a low simmer for at least two hours. Stirring occasionally, add additional broth as needed. You would want some evaporation as this is where the flavors develop.
  12. Taste and add salt and pepper toward the end of cooking if needed.
  13. Meat will be fork tender at the end of cooking.
Serve over homemade nokedli (dumpling) - See the recipe Nokedi recipe
If you make this Pörkölt and choose to finish with sour cream, you actually have a Paprikás. Either way, the dish is delicious!
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