Hungarian Pork Stew

Begin by placing the bacon slices in a large, deep skillet and cook over high heat until they reach an even brown color, approximately 10 minutes. Carefully pour the bacon into a separate container to reserve its drippings, then set it aside. Add the sliced onions to the skillet and cook until they become translucent.

Next, take the skillet off the heat source and stir in the paprika, garlic powder, and black pepper into the bacon mixture. Transfer this mixture to a large stockpot.

Now, heat up a small amount of the reserved bacon drippings in the same skillet over high heat. Cook the pork chops in batches, ensuring they are evenly browned on both sides. Use additional bacon drippings as needed to achieve the desired browning.

Once the pork chops are cooked, remove them from the skillet and place them on a cutting board. Pat excess fat off their surface using a paper towel, then cut them into bite-sized pieces and stir these pieces back into the bacon mixture.

Heat a small amount of the reserved bacon drippings in the skillet once more. Cook and stir the sliced bell pepper until it becomes soft and fragrant, then drain it on a plate lined with paper towels. Finally, stir the cooked pepper back into the bacon mixture.

Pour the canned tomatoes and beef broth into a stockpot, then place it over high heat. Bring the mixture to a simmer and reduce the heat to low-medium. Cook for approximately 90 minutes, stirring occasionally, until the stew begins to thicken.

Just before serving, stir in the sour cream into the stew.

Bring a pot with lightly-salted water to a rolling boil, then carefully add the egg noodles to the boiling water. Return the pot to a boil and cook uncovered, stirring occasionally, until the pasta is cooked through but still retains some firmness to the bite, approximately 5 minutes. Drain the noodles thoroughly in a colander set in the sink.

Finally, ladle the stew over the cooked egg noodles and serve.