Paprika, Pork, and Potato Stew Recipe

Name: Paprika, Pork, and Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-size boiling potatoes (about 1 pound); 4 medium-size white turnips (about 1 pound); 1 to 1 1/2 pounds boneless pork shoulder or picnic shoulder; 1 onion; 2 bell peppers, preferably red; 2 tablespoons paprika; 1 teaspoon caraway seeds; 1/2 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)

Servings: persons

4 medium-size boiling potatoes (about 1 pound)
4 medium-size white turnips (about 1 pound)
1 to 1 1/2 pounds boneless pork shoulder or picnic shoulder
1 onion
2 bell peppers, preferably red
2 tablespoons paprika
1 teaspoon caraway seeds
1/2 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)

1
Peel the potatoes and turnips and cut them into 1-inch cubes.
2
Trim the fat from the pork and cut the meat into 1 1/2-inch cubes.
3
Thinly slice the onion.
4
Core, seed, and thinly slice the peppers.
5
Combine all the ingredients except for the salt, pepper, dill, and yogurt in your pressure cooker.
6
Bring the liquid to a boil over medium-high heat.
7
Cover the pressure cooker, lock the lid, and slowly bring to full pressure.
8
Cook at full pressure for 10 minutes.
9
Meanwhile stem and mince the dill, if using.
10
Turn off the heat and let the pressure return to normal, naturally (this should take about 15 minutes).
11
Release the pressure and unlock the cooker, averting your face as you do so to avoid a steam bum.
12
Season the sauce to taste with salt and pepper.
13
Serve the dish as a thick soup, sprinkled with the dill and topped with yogurt, if you wish.
14
Or, for a thicker, stewlike consistency, remove the solids with a slotted spoon before seasoning and boil the liquid down over high heat until it has reached the consistency you like.
15
Return the solids to the liquid, season, and stir in the dill.
16
Ladle the stew into bowls and top each bowlful with a dollop of yogurt.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium-size boiling potatoes (about 1 pound), 4 medium-size white turnips (about 1 pound), 1 to 1 1/2 pounds boneless pork shoulder or picnic shoulder, 1 onion, and more.

Yes, Paprika, Pork, and Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paprika, Pork, and Potato Stew

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