For the Hungarian Pörkölt, cut the meat into squares of about 2 x 2 cm. Cut onions, slice celery, peel tomatoes, remove seeds and dice.
In a large preheated roasting pan, sear the meat on all sides. Remove, sauté onions and celery with minced garlic. Add tomato paste and put the meat back in.
Sift flour through a sieve on top of the quantity and brown. Just before deglazing, stir in the paprika powder. To do this, remove the roaster from the heat. Immediately deglaze with the stock and bring to the boil.
Add the tomato pulp, marjoram, thyme and pepper. If you like it really spicy, add the piri as whole pieces. Otherwise, slice lengthwise and carefully remove seeds, then add.
Cover and simmer on the stove over medium heat or cook in the oven at about 170 degrees hot air. After about 1 hour, add the coarsely diced bell bell pepper. Cover and simmer for another 1 hour.
Cut the gherkins into longitudinal slices and add them together with nutmeg and caraway and the chopped parsley. Season with salt and keep warm.
Cut the sausages in half and cut the ends crosswise. Fry in a pan with a little fat until the ends spread. Then add to the meat.
Just before serving, fry the fried eggs in the pan in which the sausages were fried and place them on the prepared Hungarian pörkölt. Serve with classic white bread
Preparation Tip:
If the Hungarian pörkölt boils down too much, add stock or water again. If it is too liquid, let it cook for the last half hour so that the juice boils away a little.
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