Paprika, Pork, and Potato Stew

Name: Paprika, Pork, and Potato Stew
Yield: Makes: 4 to 6 servings
Ingredients: Plain yogurt or sour cream (optional); 1 bunch fresh dill or mint (optional); 2 tablespoons paprika; 1 teaspoon caraway seeds; 1 onion; 2 bell peppers, preferably red; Salt and freshly ground black pepper; ½ cup to 2 cups beef broth or water (depending on type of pressure cooker you own); 1 to 1½ pounds boneless pork shoulder or picnic shoulder; 4 medium-size white turnips (about 1 pound); 4 medium-size boiling potatoes (about 1 pound)

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

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.

Ingredients

4 medium-size boiling potatoes (about 1 pound)
4 medium-size white turnips (about 1

Stew
Gluten-free
Spicy

Method

Peel the potatoes and turnips and cut them into 1-inch cubes. Trim the fat from the pork and cut the meat into l½-inch cubes. Thinly slice the onion. Core, seed, and thinly slice the peppers.
Combine all the ingredients except for the salt, pepper, dill, and yogurt in your pressure cooker. Bring the liquid to a boil over medium-high heat. Cover the pressure coo