Slow Cooker Hungarian Stew with a Celery Seed Vinaigrette Salad

Servings:
Slow Cooker Hungarian Stew with a Celery Seed Vinaigrette Salad 3.70/5 (27 votes)

A slow cooker meal on Friday night! We made it through another hectic week and surprise - dinner's cooked! Whew! That feels great! The spices in this meal are incredible. I happened to work from home while it was cooking and I couldn’t stop dipping pieces of bread in the broth! The combination of smoked paprika, caraway, and marjoram is bold but also really comforting. I was a little worried about the kids’ reaction to the spices and was pleasantly surprised. They loved it!  

Slow Cooker Hungarian Stew

SERVINGS : 4 PEOPLE COOK TIME : HOURS PREP TIME : MINUTES

INGREDIENTS

  • 1 pound pork loin
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2-3 carrot, peeled and chopped
  • 1/4 cup smoked paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 14 oz diced tomatoes, drained
  • 2 cups chicken stock
  • 12 oz beer, or water
  • 8 oz wide egg noodles
  • 1/4 cup sour cream
  • 1/4 cup fresh parsley, chopped, or 2T dried

DIRECTIONS

  1. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sauté onion and carrots until tender – about 6-8 minutes depending on the size of your carrot pieces.
  2. Add garlic and continue to sauté until fragrant – a minute or two.
  3. Transfer all to your slow cooker.
  4. While the vegetables are cooking, cut the meat into 1” cubes and season with salt and pepper.
  5. Add 1T olive oil to the pan, and sear the meat on all sides- about 2 minutes per side. Transfer meat to the slow cooker with the vegetables.
  6. Add paprika, herbs, salt and pepper, tomatoes, broth, and beer.
  7. Cook on low for 7-8 hours.
  8. Prepare egg noodles according to package directions and drain.
  9. Place cooked noodles in 4 separate bowls, ladle stew over noodles, and garnish with a dollop of sour cream and a sprinkling of parsley.

Nutritional Information

Per Serving: Calories 454 Fat 21 Sat Fat 8 Sodium 1369 Carbs 29 Fiber 6 Sugar 6 Protein 37.

Celery Seed Vinaigrette Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 head romaine lettuce
  • 1/2 cup red onion, sliced
  • 1/2 cup grape tomato, halved
  • Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper

DIRECTIONS

  1. Combine vinaigrette with whisk or blender stick and drizzle over greens.

Nutritional Information

Serving Size 142g Calories 155 Fat 13 Carbs 11 Fiber 1.6 Protein 1

NOTES

KID NOTE:  The kids really liked this meal. Chunks of tender meat and noodles were a good combination for them and the flavors, while not familiar, were really well received. I let them off the hook with the salad and made sure their helpings of stew had plenty of carrots.

VEGETARIAN TIP: Prepare stew as directed but without the meat. Add chopped mushrooms within the last 30 minutes.

GLUTEN MODIFICATIONS:  Instead of noodles, add 1/2 pound quartered new potatoes. Add them with the rest of the ingredients. They will cook with the stew. Use water instead of beer.

15 Comments

  1. Debbie Vetvick says:

    I have grown up eating authentic Hungarian food my entire life, my fathers family is from Hungary and I love the food. This is a dish I will make again and absolutely when he is around so he can try it. This was delicious.

  2. Lael Avery says:

    I wasn’t able to cook this in my slow-cooker (some mornings are just too hectic) but simmered it on the stove for about an hour and it still turned out great! I added some leftover cooked butternut squash which went well with the flavors.

  3. Jody says:

    Can you make this with 1 lb. beef stew meat instead of pork tenderloin?

  4. morrissey says:

    1/4 CUP of paprika?

  5. vrae28 says:

    The stew looked nothing like the picture. I doubled the recipe and followed it exactly. It was okay, but used the beer and it was overwhelming. I might try the recipe again and either use water, or significantly reduce the beer. Did anyone else have this issue?

    • MelissaCarnevale says:

      I would agree with this – the beer was too excessive, but I didn’t use the caraway seeds, so I figured that was why the beer was so strong.

      • vrae28 says:

        I did use the caraway seeds, something we don’t normally cook with. My kids wouldn’t touch this once they smelt the beer wafting all the way into their bedroom. I do want to say… the meat was Soooo tender and good though. I think it’s worth trying again.

  6. Sbliss says:

    I found this meal very bland. I was looking forward to it, but ended up adding at least a teaspoon more salt, some cayenne pepper and more caraway seeds. It also seemed like too much liquid- I did not find the beer overpowering, and I used an amber beer. All in all it was good after a bit of doctoring.

    • vrae28 says:

      Maybe this was my problem! What brand of beer? We are a non-alcoholic family (minus cooking) so had no idea what to buy for beer. I, too, agree, there was a LOT of liquid in my crockpot… seems like the picture doesn’t really have any. =\

  7. MelissaCarnevale says:

    Since Caraway seeds are not kind to my husband’s digestive system, I opted for cumin. Family liked that! Family LOVED the celery seed vinaigrette! First time I saw them eat salad with gusto!

  8. Elizabeth says:

    I’m so glad that I tried this meal. I wasn’t sure what to expect, but it was delicious. Our whole family enjoyed it!

  9. Danilindh says:

    Just no… The beer is so over whelming. We may make it again with water… Personally, I can’t get past the smell.

  10. gretchenrsmith2@aol.com says:

    I used half the amount of beer and my family ate it all. They loved it and told me to mark it as a favorite. And yes .. 1/4 C of paprika. In my opinion, it’s such a mild spice, and adds more color than anything.

Leave a Reply