Hungarian pork stew, with dumplings
The base to a good hungarian pork stew is fat (lard), paprika and enough onion. The good quality meat only comes right after this. Although there are several versions floating around these days, but I would stick to the classic one, just how my gradmother makes it. Ingredients: 1 heaped tablespoon of good quality lard 1 cm thick and 5 cm long smoked bacon (preferably pork belly) 2 medium size onion 2 garlic (peeled) 4 taspoon salt 4 teaspoon of paprika 1 teaspoon of smoked paprika 1 teaspoon ground pepper 500 g pork meat, diced, preferably leg or shoulder 1 medium size tomato water (or vegetable stock to cover) Method Pick a large pot. Least 3-4 l size. Peel the onion and dice to small pieces (smaller than half cm). Spoon the lard into the pot, set to medium heat, and start to melt. Drop the thin sliced garlic, the diced bacon too. Season with salt. Sauté the onion till the onion and the bacon start to get glossy. Take the pot off the heat, spoon the paprika and the smoket paprika to
