There is no single way to make this meat stew, which usually includes veal or pork (beef will also work), and cream to thicken and enrich the gravy. Try homemade spaetzle to give the meal a special touch, or use packaged egg noodles if time is short.


3 tablespoons butter
4 yellow onions, peeled and sliced
2 cloves garlic, minced
2 pounds boned pork, cubed
1 tablespoon paprika (Hungarian if available)
3 cups veal or chicken stock
2 teaspoons caraway seed
4 green or sweet red peppers, cored and sliced
1 cup sour cream or yogurt
Salt and pepper to taste


Preheat oven to 350 degrees. Heat butter in oven-proof casserole and saute onions and garlic until tender. Do not brown. Add pork and brown slowly, stirring so all sides are evenly done. Sprinkle with paprika and stir until blended. Add stock and caraway seed and stir until smooth. Cover and bake 30 minutes. Add peppers and bake, covered, 15 to 20 minutes longer, or until pork is tender. Remove from oven. Stir in sour cream or yogurt, and season with salt and pepper. Serve with spaetzle or noodles.

Cooking & Recipes


Serves 6

Preparation Method

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