A comforting and hearty Hungarian-inspired slow cooked stew. You can substitute the pork for braising steak if you prefer. It might seem a lot pf paprika but it has a mild flavour and gives the stew a really gorgeous brick red colour.
1kg diced pork shoulder, diced into • 3cm pieces •2 tbsp olive oil • 400g shallots roughly chopped • 2 red peppers, sliced • 3 cloves garlic, crushed • 2 tbsp mild paprika (unsmoked) • 2 tsp caraway seeds • 400g can chopped tomatoes • 300ml water • salt and freshly ground black pepper •150ml sour cream
Method: Set a large pan over a high heat on the hob. Add the olive oil and brown the pork in batches, transferring to a plate as you go.
Once the meat has all browned, return it all back into the pan, along with any juices from the plate. Add the shallots and peppers and fry together for couple more minutes. Add the garlic, paprika, caraway, tomatoes and water and season well with salt and freshly ground black pepper. Bring up to a simmer then transfer to the slow cooker and leave to cook on high for about 8-9 hours or until the meat is really tender. Alternatively, cover with a tight-fitting lid and slide into an oven set to 100°C (fan temperature) for the same amount of time.
When cooked divide between bowls and add a dollop of the sour cream on top.
Serve with crusty bread, plain steamed rice or even pasta.