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Pork stew served with pasta and a dollop of sour cream
Rich red paprika pork stew served with pasta and a dollop of fresh sour cream

Hungarian pork stew with pasta & sour cream

Author: Flavelo
Recipes Main Courses Quick Meals
The undisputed king of quick weeknight suppers. Whilst traditional dumplings take time, dried pasta (like macaroni or fusilli) is ready in moments. In this version, the stew base is enriched with tomato purée, adding a deeper colour and a hint of acidity that helps the sauce cling perfectly to the pasta.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan or sauté pan
  • Saucepan for pasta
  • Colander

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Finely chop the onion and sweat it in the oil until soft. Add the crushed garlic, give it a stir, then remove from the heat.

Tip: The garlic aroma releases in seconds; be careful not to burn it!
2 ✓

Stir in the paprika, then add the meat. Return to the heat and fry until the meat turns white. Add the tomato purée and fry for a further 1-2 minutes.

Tip: Frying (caramelising) the tomato purée removes its raw acidity and deepens the colour.
3 ✓

Pour in the water, season with salt and pepper, and simmer under a lid for about 20-25 minutes until the sauce thickens.

Tip: Minced meat cooks quickly, but the sauce needs time to develop.
4 ✓

Cook the pasta in boiling salted water until 'al dente' (firm to the bite). Drain well.

Tip: Do not overcook the pasta, as it will soften further on the plate from the hot sauce.
5 ✓

To serve, spoon the pasta onto plates, top with the thick stew, and add a large dollop of sour cream.

Tip: A sprinkling of fresh parsley makes it look prettier and taste fresher.

Recipe FAQ

Why add tomato purée?
The tomato's umami (natural flavour enhancer) deepens the meat's flavour and thickens the sauce.
Should I mix it with the pasta or serve separately?
It's a matter of taste, but if you toss them together in the pan before serving, the pasta absorbs the sauce better.

Ingredients

  • 500 g Minced pork
  • 2 whole Onions
  • 2 cloves Garlic
  • 1 tbsp Paprika powder
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 2 tbsp Tomato purée
  • 2 tbsp Sunflower oil
  • 400 g Dried pasta (e.g., macaroni, fusilli)
  • 200 ml Sour cream
  • 200 ml Water (for the stew)