👨🍳 Instructions:
1. Sear the Pork:
In a heavy pot or Dutch oven, heat the lard or oil.
Add pork cubes and brown them on all sides. Remove and set aside.
2. Sauté the Base:
In the same pot, add the chopped onions. Cook over medium heat until golden and soft—about 8–10 minutes.
Add garlic, stir for 30 seconds.
3. Add Paprika (Off Heat!):
Remove pot from heat. Stir in the sweet paprika (this prevents bitterness).
Return to low heat, add a splash of broth, then stir well.
4. Simmer the Stew:
Return pork to the pot. Add remaining broth, salt, pepper, mushrooms, and optional tomato/pepper.
Cover and simmer gently for 45–50 minutes, until pork is tender and sauce has reduced.
5. Make It Creamy:
In a bowl, mix sour cream with flour (if using), then temper it by adding a spoonful of hot liquid from the stew. Stir until smooth.
Pour mixture into the pot, stirring constantly. Simmer for another 5–10 minutes, uncovered, until sauce is rich and creamy.
Do not boil after adding sour cream.
🍽️ Serve with:
- Nokedli (Hungarian dumplings)
- Egg noodles
- Boiled potatoes or buttered rice
- Crusty sourdough bread
📝 Tips:
- Pork shoulder is ideal for tenderness and flavor.
- Use good-quality Hungarian paprika (like Szeged or Kalocsa).
- You can also stir in a splash of white wine or cream for a silkier finish.
Would you like the nokedli (dumpling) recipe to go with it, or a printable PDF?
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