Hungarian Paprika Pork Stew with Sweet Onion Gravy
Equipment
- Dutch Oven
- Wooden Spoon
- Knife
Ingredients
- 1.5 pounds pork stew meat, cut into chunks
- 4 large sweet onions, thinly sliced
- 3 tablespoons sweet Hungarian paprika
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the pork chunks and brown them on all sides. Remove the pork and set it aside.
- Lower the heat to medium and add the remaining tablespoon of oil. Add the sliced sweet onions and cook them for 15 minutes, stirring often, until they turn soft and golden.
- Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the onions and stir for 2 minutes to form a light roux.
- Add the sweet Hungarian paprika, salt, and black pepper. Stir to coat the onions evenly.
- Slowly pour in the beef broth while stirring to avoid lumps. Add the bay leaf and return the browned pork to the pot.
- Bring the mixture to a simmer, then cover and cook on low heat for 1 hour and 15 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
- Remove the bay leaf before serving.
Notes
Cook the onions until they reach a deep golden color to bring out the full sweetness that defines the gravy. If the gravy thickens too much during cooking, add a splash of broth to loosen it. Leftovers reheat well on the stovetop with a little extra broth to refresh the texture.
Course: Main Course
Cuisine: Hungarian
Equipment: Dutch Oven, Wooden Spoon, Knife
Cuisine: Hungarian
Equipment: Dutch Oven, Wooden Spoon, Knife