Pork Stew with Sheep Cheese Dumplings
Pörkölt is one of the most well-known and beloved dishes in Hungarian cuisine, popular since the 1800s. Juhtúrós galuska (sheep cheese dumplings), originally from Upper Hungary (now Slovakia), perfectly complements the juicy flavors of the pork stew. The kitchen fills with a festive atmosphere as the pörkölt simmers slowly, and the aroma of onions and paprika immediately creates a cozy feeling. The secret to perfect pörkölt is slow cooking and using high-quality ingredients. The tangy flavor of the sheep cheese used for the dumplings perfectly balances the rich, paprika-infused sauce of the pörkölt. Garnish with fresh parsley before serving for an even more appetizing presentation.
Ingredients for this recipe
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Preparation Steps
1
Cut the pork shoulder into medium-sized cubes. Finely chop the onion and garlic.
2
Heat the lard in a large pot or Dutch oven over medium heat. Sauté the onion until translucent. Add the garlic and stir until fragrant.
3
Remove the pot from the heat and sprinkle in the Hungarian sweet paprika, stirring quickly to prevent it from burning. Immediately add the cubed pork.
4
Season with salt and pepper to taste. Add the diced tomato and bell pepper. Pour in enough water to just cover the meat. Bring to a simmer, then reduce heat to low and cook for 1.5 hours, or until the pork is tender.
5
While the stew is cooking, prepare the dumplings: In a bowl, combine the flour, eggs, and a pinch of salt. Gradually add enough water to form a soft, but not runny, dough.
6
Bring a large pot of salted water to a boil. Using a dumpling maker or a small spoon, drop the dough into the boiling water. Cook for 2-3 minutes, or until the dumplings float to the surface. Drain well.
7
In a bowl, combine the cooked dumplings with the sheep cheese and sour cream. Sprinkle with chopped parsley.
8
Serve the succulent pork stew with the sheep cheese dumplings, garnished with fresh parsley.
