Betyár pork tokány | Juicy sausage and mushroom one-pot dish

Cut the pork shoulder into thin, bite-sized strips. Slice the Kolozsvár bacon into thin strips as well, and cut the smoked sausage into half-moons. Slice the cleaned brown button mushrooms into wedges or thick slices. Finely chop the onion, mince the garlic, cut the wax pepper into strips, and peel and finely dice the tomatoes.

In a heavy-bottomed pot, melt the lard and render the sliced bacon over low heat until translucent and lightly crispy.

Add the finely chopped onion and sauté over low heat until golden. Stir in the minced garlic, sauté for half a minute, then remove the pot from the heat and stir in the sweet paprika evenly.