Instructions:
- Sauté onions – Heat lard/oil in a heavy pot. Cook onions until golden and soft. Add garlic.
- Add paprika – Remove from heat briefly, stir in paprika (to avoid burning and bitterness).
- Brown the pork – Return pot to heat, add pork cubes, and stir until lightly browned.
- Add vegetables – Stir in tomato, bell pepper, and caraway seeds. Season with salt and pepper.
- Simmer – Add just enough water or broth to cover the meat. Cover and cook on low heat for 1.5–2 hours, stirring occasionally. Add more liquid if necessary, but stew should end up thick and rich.
- Finish & serve – Once pork is tender and sauce has thickened, adjust seasoning.
🍽 Serving:
- Traditionally served with nokedli (dumplings), but also great with boiled potatoes, rice, or crusty bread.
- Pickles or a spoonful of sour cream make a perfect side.
Would you like me to also include the Hungarian nokedli dumpling recipe so you can make the stew in the most authentic way?