Hungarian Creamy Pork Paprikás (Pörkölt / Paprikás Sertés)

Ingredients:

• 500 g (1 lb) pork shoulder, cut into bite-sized cubes
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp smoked paprika (optional)
• 1–2 tbsp vegetable oil or lard
• 1–2 tomatoes, chopped or 2 tbsp tomato paste
• 1 green bell pepper, chopped
• 200 ml (¾ cup) sour cream
• Salt and pepper to taste
• Water or stock as needed

Instructions:

1. Heat oil in a pot over medium heat. Sauté onions until translucent, then add garlic.
2. Remove from heat briefly, stir in paprika to avoid burning.
3. Add pork cubes, season with salt and pepper, and brown lightly.
4. Add tomatoes and bell pepper, cover with a little water or stock. Simmer on low heat 45–60 minutes until meat is tender.
5. Remove from heat, stir in sour cream to make it creamy, adjust seasoning.
6. Serve hot with nokedli (Hungarian dumplings), rice, or mashed potatoes.