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Hungarian Cowboy Stew (Csikóstokány)

A tasty Hungarian stew made with think strips of pork with peppers in a delicious paprika and sour cream sauce.

Ingredients

  • 1 tbsp lard or pork dripping
  • 2 medium onions finely chopped
  • 2 large Hungarian TV paprika (cut into large squares or strips)
  • 100 grams smoked bacon lardons
  • 2 cloves garlic finely chopped
  • 1 tbsp sweet Hungarian paprika
  • 2 tbsp tomato paste
  • 800 grams pork shoulder cut into think strips
  • 200 ml sour cream
  • 1 tbsp plain flour
  • 1 tbsp parsley chopped

Instructions 

  • Melt the lard in a large pan and fry the finely chopped onion in the oil on a medium/ low heat for 5 minutes, then add the TV paprika and garlic and continue to stir for another 5 minutes or until the peppers start to soften.
  • Add the meat and stir until the meat starts to change colour, then take the pan off the heat, and add the paprika and tomato paste and stir well.
  • Add 200ml of water to the pan, cover then summer very gently for about 1 hour until the meat softens.
  • We also add crushed or chopped cloves of garlic.
  • When the meat starts to soften, whisk the flour and sour cream in a separate bowl until well combined, then stir in to the pan and simmer with the lid off for 5-10 minutes.
  • Stir in the parsley, season with salt and serve with tarhony or nokedli.

Notes

If you can’t get TV paprika, use green bell peppers.