Instructions:
- Sauté onions – Heat lard/oil in a pot, cook onions until golden. Add garlic.
- Add paprika – Remove from heat briefly, stir in paprika (so it doesn’t burn).
- Brown pork – Add pork cubes, stir, and sear until lightly browned.
- Add vegetables – Mix in tomato, bell pepper, and caraway seeds.
- Simmer – Pour in water/broth just enough to cover meat.
- Cook – Cover and simmer on low heat for about 1.5–2 hours, stirring occasionally, until pork is tender and sauce is thick.
🍝 Hungarian Nokedli (Dumplings)
Ingredients:
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- 1/2 cup water (add more if needed)
- 1/2 tsp salt
- 1 tbsp oil or melted butter (optional, for tossing after cooking)
Instructions:
- Make batter – In a bowl, mix flour, eggs, water, and salt into a sticky, thick batter (not too runny).
- Boil water – Bring a large pot of salted water to a boil.
- Form dumplings – Use a nokedli maker (or press dough through a colander with large holes) directly into boiling water.
- Cook – Dumplings rise to the surface when done (2–3 minutes).
- Drain & serve – Drain well, toss with a little oil or butter so they don’t stick.
🍽 Serving:
- Place a generous scoop of nokedli on a plate.
- Top with rich pork stew and serve with pickles or sour cream on the side.
Would you like me to also show you the Csipetke dumplings (little hand-pinched noodles) version that Hungarians sometimes serve instead of nokedli with stews?