A hearty Hungarian pork goulash simmered slowly with fresh vegetables, aromatic spices, and tender meat, served with traditional homemade pinched noodles for an authentic taste.
Melt pork lard in a heavy cast iron pan over medium heat.
Add the diced onions to the pan and sauté until translucent.
Prepare the bell pepper by removing seeds and chopping the flesh finely.
Add the chopped bell pepper to the pan and continue sautéing with the onions.
Dice two whole tomatoes into small pieces and add them to the pan.
Stir well and keep cooking the mixture until the vegetables soften.
Add the spices to the pan: one tablespoon of sweet Hungarian paprika, two teaspoons of caraway seeds, one dried chicken stock cube, two teaspoons of ground black pepper, and Vegeta seasoning. Stir to combine.
Cut a piece of pork neck into cubes and brown it in pork lard until caramelized.
Add the browned meat to the pan with the paprika mixture.