Traditional Hungarian bean goulash with smoked pork knuckle and csipetke | Hearty one-pot dish

Sort through the pinto beans, wash them, and soak them in plenty of cold water the night before cooking. Rinse the smoked pork knuckle as well (if it is very salty, soak it in cold water beforehand for 1-2 hours), then cut it into bite-sized cubes. Clean the vegetables: finely dice the onion, crush the garlic, slice the carrots into rounds, dice the potatoes into 2 cm pieces, and chop the TV pepper and tomato into small pieces.

Prepare the homemade csipetke: in a bowl, knead the plain flour together with the whole egg and a small pinch of salt into a firm, elastic dough (do not add water). Using floured hands, pinch off bean-sized pieces onto a floured tray or board, then leave them to dry until cooking.

Melt the lard in a large pot. Add the finely chopped onion and saute over medium heat until translucent and golden yellow (approx. 6-8 minutes). Remove the pot from the heat, sprinkle with sweet ground paprika, ground caraway, and crushed garlic, then quickly stir to prevent the paprika from becoming bitter.