Hungarian Pork Stew (Sertéspörkölt) with Nokedli 🇭🇺🍲
A true Hungarian comfort meal—tender pork simmered in a rich paprika-onion sauce, served with soft homemade nokedli (Hungarian dumplings).
🥩 Hungarian Pork Stew (Sertéspörkölt)
Ingredients
- 2 lbs (900 g) pork shoulder, cut into chunks
- 2 tbsp oil or lard
- 2 large onions, finely chopped
- 3 tbsp sweet Hungarian paprika
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp caraway seeds (optional)
- 2 cloves garlic, minced
- ½–1 cup water or broth (as needed)
Instructions
- Heat oil or lard in a pot over medium heat.
- Add onions and cook slowly until soft and lightly golden.
- Remove from heat and stir in paprika.
- Add pork, salt, pepper, caraway seeds, and garlic.
- Return to low heat, cover, and simmer gently.
- Stir occasionally, adding small amounts of water only if needed.
- Cook 60–90 minutes until pork is very tender and sauce is thick.
🥟 Hungarian Nokedli (Dumplings)
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- ¾–1 cup water
- 1 tsp salt
Instructions
- Mix flour and salt. Add eggs and water to form a sticky batter.
- Bring a pot of salted water to a boil.
- Drop batter into boiling water using a spoon or dumpling maker.
- When dumplings float, cook 1–2 more minutes, then drain.
🍽️ To Serve
- Spoon pork stew over nokedli
- Optional: cucumber salad or pickles on the side
🔑 Authentic Tips
- Pörkölt has no sour cream
- Sauce comes from onions, not liquid
- Always use Hungarian sweet paprika 🌶️
If you want:
- A short Facebook post
- A Darija version
- Or a paprikás (sour cream) variation
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