Hungarian pork stew recipe
 This stew pairs pork and paprika beautifully. Serve with creamy mashed potato and lightly pickled cucumber. 40g/1½oz lard1 large onion, thinly sliced2–3 tbsp paprika1.8kg/4lb pork steak, diced1 tsp tomato purée1 green pepper, thinly sliced3 medium tomatoes, slicedsalt and freshly ground black pepper1 tbsp cornflour 40g/1½oz lard 1 large onion, thinly sliced 2–3 tbsp paprika 1.8kg/4lb pork steak, diced 1 tsp tomato purée 1 green pepper, thinly sliced 3 medium tomatoes, sliced salt and freshly ground black pepper 1 tbsp cornflour Method Heat the lard in a lidded frying pan, add the onion and fry for five minutes, or until softened. Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes. Add enough boiled water to cover the meat, bring back to the boil and add the tomato purée, green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender. To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste.Serve the stew with creamy mashed potato, or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar. Heat the lard in a lidded frying pan, add the onion and fry for five minutes, or until softened. Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes. Heat the lard in a lidded frying pan, add the onion and fry for five minutes, or until softened. Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes. Add enough boiled water to cover the meat, bring back to the boil and add the tomato purée, green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender. Add enough boiled water to cover the meat, bring back to the boil and add the tomato purée, green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender. To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste. To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste. Serve the stew with creamy mashed potato, or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar. Serve the stew with creamy mashed potato, or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar.