A Hungary-Inspired Stew for the Depths of Winter

• medium onions 3
• olive oil or dripping 2 tablespoons
• a medium-sized hot chile
• sweet paprika a heaping tablespoon
• cubed pork (shoulder or leg) 1 2/3 pounds (800g)
• all-purpose flour a tablespoon
• dried porcini or other dried mushroomsa handful, soaked in 1 3/4 cups (400ml) warm water for an hour
• large, mild red peppers 2
• plum tomatoes 14-ounce (400g) can
• stock, white wine, or, if nothing else, water 3/4 cup (200ml)
• caraway seeds a level teaspoon
• sour cream scant 1/2 cup (100ml)
• wide noodles or boiled potatoes, to serve

1. Preheat the oven to 275F (140C).
2. Peel and thickly slice the onions and soften them slowly in the melted fat in a deep, heavy-bottomed panthey should be soft and crushable, and a pale, appetizing gold.
3. Chop and seed the chile, stir it into the onions with the ground paprika, and cook for a minute or two.
4. Remove from the pan and set aside, leaving behind any fat you can.
5. Increase the heat a little, add the cubed meat to the pan, and let it color on all sides, adding more fat if you need to.
6. Return the onions to the pan, sprinkle over the flour, cook briefly, then stir in the mushrooms and their soaking liquid.
7. Halve and seed the peppers, cut each half into thirds, and stir them in together with the tomatoes, liquid, and caraway seeds.
8. Bring everything to an enthusiastic simmer, season generously with salt, then cover with a lid and transfer to the oven.
9. Bake, unpestered, for a good hour and a half.
10. Remove from the oven, check the meat for tenderness, and remove some of the fat from the surface.
11. Pour the sour cream over the top and stir once so that the surface is merely rippled with the cream.
12. Serve with noodles or potatoes.

onions, olive oil, sweet paprika, pork, flour, porcini, mild red peppers, tomatoes, stock, caraway seeds, sour cream, noodles

Taken from www.epicurious.com/recipes/food/views/a-hungary-inspired-stew-for-the-depths-of-winter-381626 (may not work)