Sertés Paprikás is a Hungarian stew comprised of pork, paprika, and sour cream. It is traditionally served over Nokedli (Hungarian pasta dumplings- similar to Spaetzle in Germany). If you are unable to find Nokedli or Spaetzle (and don’t want to make your own), serve over egg noodles. This dish is just so much better with homemade pasta. Cheri (from The Watering Mouth) has a video on how to make homemade Nokedli.
Vegeta is a common seasoning used in Eastern European cooking. Ingredients include salt, dehydrated vegetables (carrot, parsnip, onion, celery, parsley), flavor enhancers (MSG), sugar, spices, cornstarch, and riboflavin. It was first created in 1958 and put on the market by Podravka, a Croatian company in 1959. There are a few recipes for homemade Vegeta, but I have not tried any yet. I personally just used Chicken bouillon, because I didn’t want to use the flavor enhancers in Vegeta. If you want to try it with Vegeta, Amazon sells a version without MSG: Vegeta, Gourmet Seasoning, No MSG
More information on Vegeta.
By simmering the meat for an hour, it was the perfect texture for Evan. The egg noodles were a bit small for him and he got tired of picking them up one by one. He decided shoveling them in his mouth was a better alternative. I guess we have a while to work on table manners, ha ha.
Ingredients
2 pounds boneless center cut loin pork chops
1 tablespoon salt
1 tablespoon pepper
1/2 cup flour
1/3 cup canola oil + more for drizzling
4 large onions, diced
3 tablespoons sweet paprika
1 tablespoon Vegeta, chicken or vegetable granules
1 cup sour cream
Slice the pork chops in half lengthwise and pound until they are each 1/4 inch thick. Season each side with salt and pepper. Spread flour onto a plate and coat both sides of each pork chop.
In a large skillet, drizzle canola oil and heat over medium high heat. Fry the pork slices, one at a time, until each side begins to turn golden brown, about 1 minute per side. Place on plate lined with towels to soak any extra oil.
In a large pot, heat 1/3 cup canola oil over medium high heat. Add the onions and fry until softened, but not yet brown. Decrease heat to low and stir in paprika.
Cut each piece of pork in half and add to the onions and paprika. Fill the pot with enough water to cover the ingredients and increase heat to medium. Cover and simmer for 45 minutes-1 hour, stirring occasionally.
Stir in Vegeta, salt/pepper to taste, and sour cream. Serve immediately over egg noodles.
Adapted from The Watering Mouth
Tagged: European, hungarian, hungary, meat, paprika, paprikás, pork, Sertés, stew
I’m so glad you liked the dish!!
Thanks for posting!!
It was wonderful and so easy to put together for a crowd. Thanks so much for posting the original recipe!