Hungarian Pork Goulash (Sertéspörkölt)

 Ingredients

1 kg pork shoulder, cut into chunks

2 large onions, finely chopped

3 tablespoons lard or vegetable oil

2 tablespoons sweet Hungarian paprika

1 teaspoon hot paprika (optional)

2 tomatoes, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 teaspoon caraway seeds

1 teaspoon salt

½ teaspoon black pepper

500–700 ml water or beef stock

Instructions

Heat the lard in a large heavy pot or Hungarian kettle.

Add the onions and cook until soft and golden.

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

Add the pork and mix well until coated with the paprika and onions.

Add the garlic, tomatoes, bell pepper, caraway seeds, salt, and black pepper.

Pour in enough water or stock to partially cover the meat.

Cover and simmer gently for 1½–2 hours, stirring occasionally, until the pork is very tender and the sauce is rich and thick.

Add a little water during cooking if necessary.

Serving

Serve hot with Hungarian dumplings (nokedli), boiled potatoes, or fresh bread. A spoonful of sour cream can also

be served on the side.