Hungarian Pork& Roasted Vegetables

This Hungarian-style pork stew builds big flavor through a simple sequence: brown, braise, layer in vegetables. The meat gets dredged in flour and roasted at high heat first for a golden crust, then drops to a low oven with paprika, caraway seeds, garlic, and onion until it’s fall-apart tender.

Paprika and caraway are the signature Hungarian pairing here. The paprika brings a warm, sweet spice that colors the whole braise, while the caraway adds that distinctive, slightly anise-like note you find in traditional goulash. Together they give this stew its unmistakable Central European character.

The vegetables go in at the end in two stages: red peppers and tomatoes first, then mixed vegetables, each simmering just 15 minutes. This keeps everything from turning to mush. You get tender, flavorful pork surrounded by vegetables that still have their shape and a bit of bite.

Chef Tips

• Use Hungarian paprika if you can find it. Generic paprika is often stale and tasteless. Good paprika should smell fragrant and slightly sweet when you open the jar.
• Brown the flour-dredged pork in a hot roasting pan at high heat. Don’t crowd the pieces or they’ll steam instead of sear.
• Caraway seeds are potent. The small amount called for is plenty. Too much and they overwhelm everything else.
• Serve over wide egg noodles to catch the sauce, or rice if you prefer.

Variations

• Stir in a tablespoon of sour cream at the end for a classic Hungarian finish.
• Add a teaspoon of smoked paprika alongside regular paprika for a deeper, smokier flavor.
• Swap pork stew meat for beef chuck for a more traditional goulash approach.