Sauté the base: In a large pot, heat lard or oil over medium heat. Add chopped onion and cook until soft and golden.
Add garlic and paprika: Stir in the garlic and quickly sprinkle in the paprika (remove the pot from heat briefly to avoid burning the paprika). Stir well to coat.
Brown the pork: Add pork cubes and season with salt, pepper, and caraway seeds (if using). Sear until lightly browned on all sides.
Simmer: Add mushrooms and pour in the broth. Cover and let simmer on low for 45–60 minutes, until the pork is tender.
Make it creamy: In a small bowl, mix sour cream with flour (if using). Temper it by adding a spoonful of the hot stew into the sour cream mix to prevent curdling. Stir the sour cream into the pot and simmer gently (don’t boil) for another 5–10 minutes until thick and creamy.
Garnish & Serve: Sprinkle with chopped parsley. Serve hot over nokedli, egg noodles, rice, or mashed potatoes.
Tip: For extra depth, stir in a touch of tomato paste or a splash of white wine while simmering.
Would you like a traditional nokedli (dumpling) recipe to go with it?
