👩🍳 Instructions
- Sauté Onions:
- In a large pot or deep skillet, heat the lard or oil over medium heat.
- Add chopped onions and cook slowly until translucent and golden — about 8–10 minutes.
- Add Pork & Spices:
- Remove the pot briefly from the heat and stir in the sweet paprika (this prevents bitterness).
- Return to the stove and immediately add the pork cubes. Brown them lightly on all sides.
- Simmer:
- Add salt, pepper, chopped tomato, and wax pepper.
- Pour in enough water or broth to just cover the meat.
- Cover and simmer on low heat for about 1 to 1½ hours, until the pork is fork-tender and the sauce is rich and reduced.
- Thicken (Optional):
- If you prefer a thicker sauce, mix the sour cream with 1 tablespoon of flour, then slowly stir it into the dish.
- Simmer uncovered for 5–10 more minutes until thickened.
- Final Touch:
- Taste and adjust seasoning. You can add a spoonful more of sour cream just before serving for a creamier finish.
🍽️ Serving Suggestions
- 🥄 Serve over nokedli, boiled potatoes, buttered egg noodles, or steamed rice.
- Add a side of cucumber salad or pickled vegetables for a traditional contrast.
💡 Cooking Tips
- Use pork shoulder for the most tender and flavorful result, as it’s more marbled than pork loin.
- Don’t overcook the paprika when adding it — it should bloom in the fat but not burn.
- Hungarian paprika is the heart of this dish. Use a good-quality sweet variety (like Szeged or Kalocsa).
Would you like a printable version or a paired dessert recommendation to complete the Hungarian meal (like túrós palacsinta or a poppy seed roll)?