Hungarian Paprika Pork with Nokedli

 Ingredients

For the pork and sauce:

600 g pork loin or pork shoulder, cut into thick pieces

2 tbsp vegetable oil or lard

1 large onion, finely chopped

2 cloves garlic, minced

2 tbsp sweet Hungarian paprika

1 tsp hot paprika (optional)

1 large tomato, chopped

1 green bell pepper, chopped

400 ml chicken or beef stock

150 g sour cream

1 tbsp flour

Salt and black pepper

For the nokedli:

250 g all-purpose flour

2 eggs

120–150 ml water

½ tsp salt

Instructions

Season the pork with salt and black pepper.

Heat the oil in a large pan and brown the pork on both sides. Remove and set aside.

In the same pan, sauté the onion until soft. Add the garlic and cook for 30 seconds.

Remove the pan briefly from the heat and stir in the Hungarian paprika so it does not burn.

Add the tomato, bell pepper, and stock. Return the pork to the pan.

Cover and simmer gently for 35–45 minutes, until the pork is tender.

Mix the sour cream with the flour and a few spoonfuls of the hot sauce. Stir this mixture back into the pan and simmer for another 5 minutes.

Nokedli

Mix the flour, eggs, salt, and enough water to make a thick, sticky dough.

Bring a large pot of salted water to a boil.

Drop small pieces of dough into the boiling water using a spoon or a nokedli maker.

Cook for about 2–3 minutes, until the dumplings float.

Drain well and toss with a little butter.

To Serve

Place the nokedli on a plate, spoon the paprika pork and creamy sauce over it, and garnish with a little fresh parsley.

Tip: Use good-quality Hungarian sweet paprika for the charac

teristic flavor and deep red color.