Alföld Pork Goulash with Csipetke | Rich Vegetable One-Pot Dish

Cut the smoked bacon into small cubes. Wash the pork shoulder thoroughly, pat dry, then cut into uniform 2-2.5 cm cubes. Finely chop the onion and garlic.

Peel and slice the carrots and parsley root into rounds. Peel the potatoes and cut them into cubes the same size as the meat. Core the tomato and wax pepper, then dice them into small pieces.

For the csipetke, mix the flour with a pinch of salt and the beaten whole egg. Knead into a firm, elastic dough without adding any water. Cover and let it rest while the goulash base cooks.