Hunters' Pork Stew with Dumplings

Hunters' pork stew ("vadász tokány") is a tangy, mushroom-and-gherkin ragout, best served with fresh dumplings.

1. Cut the pork shoulder into thin strips, dice the bacon, and chop the onion finely.

2. In a pot render the bacon, then in its fat fry the onion glassy.

3. Add the meat strips, and stir until their juices cook away and they start to brown; then stir in the crushed garlic and the paprika – the latter quickly, so it does not turn bitter.

4. Add the sliced button mushrooms, pour in a little water, and under a lid braise the meat tender.

5. At the end stir in the pickled gherkins cut into strips and the mustard.

6. Mix the sour cream smooth, and fold it into the ragout; boil it together until it thickens creamy, then salt and pepper it.

The dumplings

7. Mix the flour with the egg, the water and the salt into a thick, smooth batter.

8. Drop it into boiling salted water with a dumpling grater or a teaspoon, and cook until the dumplings rise to the surface; strain them.

9. Serve the hunters' pork stew with the dumplings.

Tip: The tangy-and-piquant flavour of the pickled gherkin and mustard gives the stew its character – do not leave out either.