Hungarian Pork Goulash (Sertéspörkölt)

 Ingredients

800 g pork shoulder, cut into cubes

2 large onions, finely chopped

2 tbsp lard or vegetable oil

2 tbsp Hungarian sweet paprika

1 tsp hot paprika (optional)

2 cloves garlic, minced

1 tomato, chopped

1 green pepper, chopped

1 tsp caraway seeds

Salt and black pepper to taste

250 ml water or stock

Instructions

Heat the lard or oil in a large pot.

Add the chopped onions and cook until golden brown.

Remove the pot from the heat and stir in the sweet paprika.

Add the pork cubes and mix well to coat them with the paprika.

Add the garlic, tomato, green pepper, and caraway seeds.

Season with salt and black pepper.

Pour in the water or stock and bring to a gentle simmer.

Cover and cook on low heat for about 1½–2 hours, stirring occasionally, until the pork becomes tender.

If the sauce becomes too thick, add a little more water.

Serve hot with Hungarian nokedli (dumplings), boiled potatoes, or fresh bread.

Serving Tip

For an authentic Hungarian taste, use Hungarian sweet paprika, which gives the stew its rich red color

and distinctive flavor.