Hungarian casserole

Slowly cooked casseroles of various meats and vegetables are truly pan-European; each country has its own take on the basic story of cheaper cuts of meat simmered till tender with seasonal vegetables, to which regional ingredients lend a special character. Where the Flemish use beer, the English onion and potatoes, Mediterranean countries garlic and tomato, the Hungarians insist on paprika and caraway seeds. The meat used is frequently pork, in both fresh and sausage form, to which the anis