Instructions:
- Sauté the base
- Heat lard/oil in a large pot. Add onions and cook until golden.
- Stir in garlic, then remove briefly from heat and stir in paprika (this prevents it from burning).
- Add pork & vegetables
- Return to heat, add pork cubes, season with salt and pepper. Sear until lightly browned.
- Add bell pepper and tomatoes. Cook until softened.
- Simmer
- Pour in broth, cover, and simmer on low heat for about 40–50 minutes, until pork is tender.
- Add mushrooms
- Stir in sliced mushrooms and cook another 10–15 minutes.
- Creamy finish
- Mix sour cream with a spoonful of flour and a little hot liquid from the stew (to temper it).
- Stir this mixture back into the pot and simmer gently for 5 minutes (do not boil).
- Serve
- Garnish with parsley and serve hot.
🍴 Serving Suggestions:
- Traditionally served with nokedli (Hungarian dumplings/spaetzle).
- Great with buttered egg noodles, rice, or mashed potatoes if you prefer.
- A side of Hungarian cucumber salad (Uborkasaláta) balances the richness beautifully.
Would you like me to also give you a quick nokedli (dumpling) recipe so you can serve this paprikás the authentic Hungarian way?