Classic Hungarian Pork Stew
Classic Hungarian Pork Stew

Ingredients

Method

  • 40g lard or butter
  • 1 large onion, sliced
  • 3 tbsp smoked paprika
  • 1.8kg pork steak, diced
  • 1 tsp tomato puree
  • 1 green capsicum, thinly sliced
  • 3 tomatoes, sliced
  • Salt and pepper
  • 1 tbsp cornflour
  • Heat the lard in a lidded saucepan, and add the onions to soften for 5 minutes. Remove the pan from the heat, and stir in the paprika. Add the pork and a decent splash of water, and simmer for 5 minutes.
  • Add enough boiled water to just cover the meat, then throw in the capsicum, the tomatoes, and the tomato puree. Season well, cover with the lid, and cook on a low heat for one hour. Once done, remove the lid, and stir in the cornflour (mixed with two tbsp cold water to form a paste) to thicken. Season liberally with salt and pepper. Serve with mashed potatoes and pickled cucumbers.
2 hours
8 serving
This recipe pairs perfectly with the Tiger Horse Shiraz/Mourvedre 2018 from Swartland, South Africa.

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