This wonderful Hungarian stew can be made with any meat you have, but The Kitchen Mouse prefers making it with pork. Serves four or five.
1 large onion, finely chopped
3 T. vegetable oil
2 lbs. pork shoulder, cut in 1-inch cubes
1 t. salt
1-1/2 t. paprika
1/4 t. caraway seeds, crushed with back of spoon
1 medium green pepper, seeded and cut in 1/2-inch strips
3 small tomatoes, preferably canned
Galuska (dumplings) recipe here
V.S.P. In 3-quart flameproof casserole, sauté onion in oil until translucent and remove to side dish. Pat the meat dry and start browning it a handful at a time in the same pot, removing to a side dish when done with each batch. Pour in 1/2 cup water and scrape up the juices. Stir in the salt, paprika and caraway seeds. Put the meat and onions back in the casserole and add enough water to barely cover the meat. Simmer, covered, 30 minutes, then add the green pepper and tomatoes. Cover and simmer one hour more or until meat is tender, adding water as necessary to keep meat barely covered with sauce. Let cool a bit and skim off as much fat as possible from the surface of the sauce. Taste and correct the seasonings. Reheat if necessary. Serve each person a helping of galuska (dumplings) and some pieces of meat, then spoon a little sauce over both.