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Hungarian Paprikash — hearty, aromatic, home-style!

Ingredients:
• Pork — 1 kg
• Onion — 350 g
• Bell pepper — 350 g
• Tomatoes — 350 g
• Garlic — 25 g
• Chili — to taste
• Tomato paste — 1 tbsp.
• Sweet paprika — 2 tsp.
• Black pepper — ½ tsp.
• Salt — 1 tsp.
• Water — 500 ml
• Sour cream — 2 tbsp.
• Flour — 1 tbsp.
• Vegetable oil — 2 tbsp.
• Greens — to taste

How to cook:
1. Cut the meat, fry over high heat until golden brown — without liquid!
2. Add thinly sliced ​​onion and fry until translucent - it will completely "dissolve" in the sauce.
3. Throw in tomato paste (and optionally a teaspoon of sugar) - sauté for a couple of minutes.
4. While the paste is heating up, chop the pepper, tomatoes, chili and garlic.
5. Add everything to the pan, season, salt, pour in water. Reduce heat, cover and simmer for 30-40 minutes.
6. Mix sour cream with flour and add to the dish - you get a thick, rich sauce, almost like goulash. Another 10 minutes - and it's ready.
7. At the very end - generously sprinkle with herbs.

Serve with mashed potatoes or pasta - comfort on the plate is guaranteed!

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