Hungarian Pork Stew Recipe
|8 medium||yellow onions, diced|
|1/3 cup||vegetable (or canola) oil, plus more for frying|
|9 3/4 "||thick boneless center cut loin pork chops, trimmed of fat, sliced in half length-wise, pounded 1/4 inch thin|
|flour, for dredging|
|3 tbsp||sweet Hungarian paprika|
|6-8 cups||water, or enough to fully immerse all ingredients in the pot|
|~1 tbsp||Vegeta, to taste, (or vegetable/chicken soup seasoning packets)|
|1 cup||sour cream|
- In a large pot (6 L) over medium to medium-high heat, add onions and canola oil. Saute onions until they are translucent, but not browned. Add more oil when necessary to keep them slick in the process. When the onions have finished cooking, turn down heat to low, add paprika to mixture and stir to mix well.
- Season each side of the pork slices generously with salt and pepper. Dredge the slices in flour on each side.
- In a frying pan over medium-high to high heat, heat about 1 inch of canola or vegetable oil. Fry each slice of pork until just barely golden brown around the edges, about 1-2 minutes, flipping halfway through. If they are thin enough, this will be enough to cook them fully. Lay them between sheets of paper towel on a plate to catch excess oil.
- Cut each of the pork slices in half and place them back in the pot with the onions. Add enough water to the pot to cover the pork and onions. Cover pot and simmer on medium heat for 45 minutes to 1 hour. Stir occasionally.
- When the stew has thickened slightly from the flour and the onions are starting to disappear, it is ready for the final seasoning. Add salt, pepper and Vegeta to taste. Add sour cream and stir until the stew is a rich, thick consistency.
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