This Hungarian pork stew comes together in only 30 minutes and has that slow cooked flavor! Made using canned pork, canned sauerkraut and a few fresh ingredients, this version of Hungarian pork stew has amazing flavor and it is so easy to make.
Traditionally, this stew is served over spätzle (dumplings) or egg noodles. Either way you like it or even by itself, its delicious!
Ingredients and Variations
Ingredients: Canned pork, onion, garlic, chicken bouillon, water, canned sauerkraut, fresh dill, sour cream, sweet paprika, salt and pepper.
Variations: Home canned or commercially canned pork and sauerkraut can be used. Dried dill and sour cream powder can be used instead, if desired. Sour cream can be replaced with heavy cream and chicken broth can replace water and bouillon.
Quick Hungarian Pork Stew
Course: MainCuisine: HungarianDifficulty: Easy4
servings5
minutes20
minutesSlow cooked flavor in under 30 minutes!
Ingredients
4 tbsp 4 butter
4 tbsp 4 all purpose flour
1 quart 1 canned pork (home canned or commercial)
2 quarts 2 water
2 tbsp 2 chicken bouillon
1 tsp 1 sweet paprika
1 quart 1 sauerkraut, drained (home canned or commercial)
2 tbsp 2 fresh dill, chopped
1/2 cup 1/2 sour cream
salt and pepper to taste
Directions
- In large pot whisk butter and four together making a roux. Cook on medium heat 3 minutes. Add water and whisk until smooth. Add the rest of the ingredients except sour cream. Cook on medium heat until slightly thickened and heated through. Turn off heat and add sour cream.
- Serve over noodles, spätzle or alone.
