About
A rich, slow-cooked Hungarian stew from the Zalaegerszeg region, traditionally made with game meats like wild boar or venison. The dish features deep paprika-infused flavors and a thick, velvety sauce. It's typically served at gatherings and hunting celebrations.
Cultural Context
This stew originates from the hunting traditions of Western Hungary's Zala county. It's traditionally prepared after successful hunts and served at communal events, showcasing the region's game meats and paprika culture.
Ingredients
1 kgwild boar or venison(cut into 3cm cubes)
2 largeonions(finely chopped)
2 tbspsweet paprika(Hungarian quality)
2 tbsplard(or sunflower oil)
2 mediumcarrots(diced)