Paprika gives this dish both its Hungarian flair and depth of flavor. Since the garlic cooks for a long time, there’s no need to slice or mince it. We love using a dutch oven for stews and prefer cooking them in the oven because the temperature is even and, as a result, the stew requires no stirring.
- 3 to 4 tablespoons vegetable oil
- 2 cups chopped onion (about 1 large)
- 3 cloves garlic, smashed and peeled
- 1 tablespoon sweet Hungarian paprika (sub in regular paprika if you can’t find Hungarian)
- ¼ tomato paste
- 2 ½ pounds boneless pork shoulder, cut into 1 1/2 -inch chunks
- ½ cup all-purpose flour
- ¾ teaspoon salt
- ¾ pound boiling potatoes, peeled and thinly sliced
- Cook Time: 1hr 30m
Preheat the oven to 350ºF.
In a 5-quart Dutch oven or heavy saucepan, heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, frequently stirring, until the onion is soft and golden brown, about 10 minutes. Stir the paprika and tomato paste and cook for 1 minute. Set aside.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high heat. Working in batches, dredge the pork in the flour and cook until browned all over, about 6 minutes. (If necessary, add another tablespoon oil to the pan to keep the meat from sticking.) As you work, transfer the meat to the Dutch oven.
Add 1 ½ cups water and the salt to the Dutch oven and bring to a boil. Cover, place in the oven, and bake for 1 ¼ hours.
Stir in the potatoes, cover the pot, and return to the oven. Bake for 30 minutes, or until the potatoes and pork are tender.
For a real treat, make this with rich and flavorful pork cheeks instead of pork shoulder. You’ll find them at the specialty butchers or Italian pork store.
Add 1 cup of sauerkraut to the pork when you add the potatoes.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.