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Paprika, Pork, and Potato Stew

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Pork, paprika, and potatoes are familiar partners in many a Hungarian stew. I Americanized the mix by adding turnips, which harmonize merrily with all the other ingredients. You’ll need 50 minutes only for dinner to be ready, from the time you begin preparing the ingredients to the time you remove the lid of the pot.

Paprika

I use paprika for a lot more than its jolly bright color. Added in large enough amounts, it brings a deep peppery character to soups and stews and works especially well with meat and poultry. If you’re a real aficionado, you can purchase paprika imported from Hungary in two forms, sweet and hot Paprika tastes best when added to liquid off the heat. When stirred in directly over heat, it will turn bitter.

4 to 6 servings

Preparation Time20 min

Preparation Time - Text20 minutes

Cooking Time30 min

Cooking Time - Text30

Cooking Methodpressure cooking

CostModerate

Moderate

Total Timeunder 1 hour

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free

Equipmentpressure cooker

Mealdinner

Moodstressed, tired

Taste and Texturemeaty, savory, spiced

Type of Dishhot soup, soup

Ingredients

  • 4 medium-size boiling potatoes (about 1 pound)
  • 4 medium-size white turnips (about 1 pound)
  • 1 to 1½ pounds boneless pork shoulder or picnic shoulder
  • 1 onion
  • 2 bell peppers, preferably red
  • 2 tablespoons paprika
  • 1 teaspoon caraway seeds
  • ½ cup to 2 cups beef broth or water (depending on type of pressure cooker you own)
  • Salt and freshly ground black pepper
  • 1 bunch fresh dill or mint (optional)
  • Plain yogurt or sour cream (optional)

Instructions

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