Hungarian Pork Stew🇭🇺

Instructions:

1. Sauté onions
   • Heat lard or oil in a heavy pot or Dutch oven. Add onions and cook slowly over medium heat until golden and soft.
2. Add garlic & paprika
   • Stir in garlic, then remove pot briefly from heat. Add paprika and stir quickly (this prevents bitterness). Return to heat.
3. Brown the pork
   • Add pork cubes, season with salt, pepper, and caraway seeds. Stir well until the meat is coated in paprika and lightly seared.
4. Add vegetables
   • Stir in tomatoes and bell pepper. Cook for a few minutes until softened.
5. Simmer
   • Pour in enough broth to just cover the meat. Add bay leaf.
   • Cover and simmer on low heat for about 1.5–2 hours, stirring occasionally, until pork is tender. Add more broth if needed.
6. Thicken (optional)
   • If you prefer a thicker stew, stir in the flour slurry at the end and simmer until desired consistency.
7. Serve
   • Traditionally served with nokedli (Hungarian dumplings), boiled potatoes, or crusty bread. Pairs beautifully with a dollop of sour cream.

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👉 Would you like me to also share the Csángó Pork Stew variation (with sauerkraut), which is another beloved Hungarian twist?