Grandma'S Hungarian Pork Stew (A/K/A "Sertesporkolt")

1. 1

   In 3 qt covered flame-proof casserole, saute onion in butter over medium-high until it wilts (about 3 minutes.) Remove from pan and place in a large bowl.

2. 2

   Return pan to stove-top and add the pork. Cook until pork is browned on all sides, then remove the pork from the casserole and add to the bowl with the onions.

3. 3

   Add 1/2 cup water to pan and scrape-up the juices and cooking detritus.

4. 4

   Add the salt, paprika and caraway seeds. Stir. Put meat and onions back into casserole, then add enough water to just-barely cover the meat. Simmer on low, covered for 30 minutes.

5. 5

   Add green pepper strips, tomatoes and their juices to casserole. Cover and simmer for an additional 60 minutes, adding water whenever needed, to keep the meat just barely covered with sauce.

6. 6

   Remove from heat, let cool and skim fat from surface of the sauce. Taste and correct seasonings to taste. (A pinch of red pepper flakes can kick this up a notch!)

7. 7

   Place spaetzle or egg noodles in bottom of individual bowls, then spoon the stew over these and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.