Pork Paprikash with Potatoes

This pork paprikash is a rich, paprika-forward stew made with tender pork, lots of slowly cooked onions, root vegetables, herbs, and potatoes. Inspired by the beloved Hungarian paprikash and the comforting stews I grew up eating in Romania, this tomato-free version develops its deep flavor and beautiful color without tomato sauce. It is also naturally gluten-free and dairy-free.

A pork paprikash with Romanian roots

Paprikash is a beloved Hungarian dish, but it is also part of the culinary landscape in Transylvania and other parts of Romania. My version is not strictly traditional — it sits somewhere between Hungarian pork paprikash and the hearty Romanian stews I grew up with.

The defining ingredient is paprika, which gives the stew its warm flavor and deep red color. From Romanian cooking, I borrowed one of my mother’s most reliable rules: when making stew, don’t be shy with the onions.

This recipe begins with seven medium onions (yes, seven! 😃 ), slowly softened until sweet, silky, and fragrant. As the stew cooks, they melt into the liquid and create a rich sauce without flour, dairy, or tomatoes.

Choose a good-quality paprika

Because paprika carries so much of the flavor in this dish, quality matters. Look for fresh, flavorful Hungarian sweet paprika rather than an inexpensive variety that may taste dusty or flat.

I originally made this recipe using paprika prepared by my father from peppers he grew and dried himself, which made the dish especially meaningful. I use sweet paprika, but you can add a little hot paprika or cayenne if you prefer some heat.

Paprika can burn quickly, becoming bitter and losing its vibrant color. Keep the heat low when adding it, and stir in a little water shortly afterward.

Preparing the potatoes

The potatoes make this pork paprikash a particularly comforting and satisfying meal, but they need to be prepared in advance. I pressure-cook the potatoes whole and in their skins, covered with water, for 5 minutes on high pressure. Once completely cooled, they are peeled, roughly cut into large chunks, and added to the stew during the final 10 minutes of cooking.

Because they are already cooked, the potatoes absorb the paprika sauce without releasing too much starch or falling apart. Cooling the potatoes before adding them also increases their resistant starch content.

For those following a lectin-free diet, pressure-cooking is one way to reduce lectins in potatoes. You can read more about reducing lectins in certain foods.

How to make pork paprikash

Slowly soften the onions

Heat enough lard and extra virgin olive oil to generously coat the bottom of a large Dutch oven or another heavy pot with a lid. Add the chopped onions and cook over low heat for 10 to 15 minutes, stirring occasionally. Give them time to become soft, translucent, and fragrant without browning. This slow start creates the foundation of the sauce.

Add the pork and seasonings

Add the pork and cook for about 10 minutes, stirring regularly so the pieces cook evenly. Stir in the garlic, salt, pepper, ground coriander, sweet Hungarian paprika, thyme, and rosemary. If you like some heat, add a little hot paprika or cayenne pepper.

Keep the temperature low and stir well to coat the meat evenly with the seasonings. Be especially careful not to let the paprika stick to the bottom of the pot or burn. Add a few tablespoons of hot water, cover the pot, and simmer gently for 10 minutes.

Build the stew with root vegetables

Add the chopped carrot, parsnip, and celeriac, followed by about 2 cups of hot water. Stir everything together, cover the pot, and simmer over low heat for approximately 45 minutes.

Check and stir the stew occasionally. Add more hot water as needed to prevent sticking and maintain a rich, spoonable sauce. Depending on your pot and cooking temperature, you may not need the entire 2 1/2 cups.

Finish with the potatoes

Add the previously pressure-cooked, cooled, peeled, and roughly chopped potatoes. Gently fold them into the stew until they are well coated in the paprika sauce. Cover the pot and simmer for another 10 minutes, giving the potatoes time to warm through and absorb the flavors without breaking apart. Finish with plenty of chopped fresh parsley, then taste and adjust the salt if necessary.

How to serve pork paprikash

Because this pork paprikash already contains potatoes, it does not need another starchy side. I love serving it the Romanian way, with fermented cabbage, fermented mixed vegetables, or a crisp salad to balance the richness of the stew.

It would also pair beautifully with my Beetroot and Horseradish Side Salad.

More pork recipes

For more pork recipes, check out these two easy recipes:

• Sticky Pork Spare Ribs, Oven-Baked
• Five-Spice Pork Belly Bowl with Cauliflower Rice (Soy-Free).

This recipe is part of our round up 20+ Healthy Fall Recipes. Check it out for more cozy dinner ideas made with seasonal produce.

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