Csikos Pork Stew with Dumplings

Csikós stew is a generous paprika-and-sour-cream stew-like dish with fresh dumplings – a truly filling, Hungarian-style one-pot dish.

1. Clean the pork shoulder and cut it into roughly 2-3 cm cubes. Chop the onion finely, and cut the tomato pepper and the tomato into smaller pieces.

2. In the lard fry the onion glassy, then add the crushed garlic, the paprika and a little water, so the paprika does not scorch.

3. Add the meat, season with salt and pepper, add the caraway, and fry it until it whitens.

4. Add the pepper and the tomato, then braise it tender under a lid, topping up with a little water now and then – about 60-70 minutes.

5. Mix the sour cream smooth with the flour, thin it with a few spoons of hot sauce (tempering), then pour it into the stew and bring it gently together.

Dumplings

6. Work the flour with the egg, the salt and the water into a thick batter, beaten until it blisters.

7. Drop it into boiling salted water with a dumpling maker or a small spoon, and when they rise to the surface, drain them. Serve the dumplings with the stew.

Tip: The stew is even tastier the next day, as the flavours come together better.