Traditional Hungarian Pörkölt

Ingredients:

• 800 g beef, pork, or chicken (cut into chunks)
• 2 large onions, finely chopped
• 2 tbsp lard or oil
• 2 tbsp Hungarian sweet paprika
• 2 cloves garlic, minced
• 1 tomato, chopped (or 2 tbsp tomato paste)
• 1 green pepper, chopped (optional)
• 200–300 ml water or broth (add gradually)
• Salt and black pepper to taste
• 1 tsp caraway seeds (optional)

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Instructions:

1. Heat lard or oil in a heavy pot over medium heat.
2. Add onions and cook slowly until soft and golden.
3. Remove from heat and stir in paprika quickly (do not burn it).
4. Add meat and mix well to coat in the onion-paprika base.
5. Return to heat and brown the meat lightly.
6. Add garlic, tomato, and green pepper.
7. Pour in a small amount of water or broth.
8. Cover and simmer on low heat for 1–2 hours, stirring occasionally.
9. Add more liquid if needed until the meat becomes tender and the sauce thickens.
10. Season with salt, black pepper, and caraway seeds if using.