Pork Stew with Dumplings (Nokedli)
Pork stew with *nokedli* is one of the most well-known and beloved dishes in Hungarian cuisine, a staple at family tables for generations. This dish combines traditional Hungarian flavors with hearty *nokedli*, guaranteeing a satisfying meal. The slow cooking process makes the meat tender, and the rich flavors of the stew evoke the atmosphere of a rural kitchen. Serve with pickled vegetables for an authentic Hungarian lunch or dinner.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onions. Heat the oil in a large pot or Dutch oven over medium heat, and sauté the onions until translucent.
2
Add the minced garlic and Hungarian sweet paprika, stirring quickly to prevent burning.
3
Add the diced pork shoulder to the pot and sear on all sides until lightly browned.
4
Add the diced tomatoes and bell pepper. Pour in the water, then season with salt and pepper to taste.
5
Cover the pot and simmer over medium-low heat for 1.5 hours, or until the meat is very tender. Stir occasionally and add a little more water if needed to prevent sticking.
6
While the stew simmers, prepare the *nokedli* (Hungarian dumplings). In a bowl, mix together the flour, eggs, water, and salt until a smooth, slightly thick batter forms.
7
Bring a large pot of salted water to a boil. Using a *nokedli* (spaetzle) maker or a coarse grater, drop the dumplings into the boiling water. Cook for 2-3 minutes, or until they float to the surface.
8
Drain the *nokedli* and rinse with cold water. Toss with a little oil to prevent sticking.
9
Serve the pork stew hot with the fresh *nokedli*, garnished with fresh parsley. Pickled vegetables (savanyúság) are a traditional accompaniment.
