 
A classic of Hungarian cuisine - hearty pork perkölt with potatoes
| pork shoulder 0.5 kg | 
| lard 60 g | 
| onions 200 g | 
| garlic 3 cloves | 
| sweet pepper 200 g | 
| skinned tomatoes 250 g | 
| parsley 15 g | 
| paprika 1 tbsp. | 
| cumin 0.5 tsp. | 
| bay leaf 3 | 
| chili pepper to taste | 
| salt to taste | 
| black pepper to taste | 
| FOR SERVING: | 
| boiled potatoes | 
Step 1
Fry the chopped onion and garlic in the lard until browned.
Step 2
Add the meat, cut into large pieces. Fry for about 8 minutes.
Step 3
Add the chopped bell peppers and chilies. Stir-fry for a couple of minutes.
Step 4
Chop and add the tomatoes, season with salt and spices. Fill with boiling water so that the water completely covers the ingredients and simmer for 1 hour.
Step 5
Serve perkölt with boiled potatoes, sprinkled with chopped parsley. Bon appetit!