Hungarian pork stew

Goulash, stew, paprikash, Hungarian fish soup, paprika potatoes etc. are similar traditional Hungarian dishes. The Hungarians cook stew or goulash on every holiday and family gathering. These foods are included in the main family events: Weddings, christenings, birthdays, funerals etc. These dishes often are cooked outdoors on fire at the friends gatherings.
Read this post if you want to know what are the goulash, stew and paprikash means:

Ingredients:
3/4 kg of pork thigh
1/2 kg of pork ribs or collar (or instead of them 1/2 kg pork thigh too)
250 g onion
2 cloves of garlic
1 tablespoon ground paprika
1/2 tomatoe
1/4 green pepper
1/2 dl of dry white wine (optional)
1 tablespoon pork fat (or neutral oil)
pepper, caraway seed, salt

Cut the meats into cubes (about 3x3 cm).

Chop the onions...

...and the garlics finely.

Braise the onion and the garlic in fat (or oil)... 

...until pale yellow.

Put the meats to the pan and roast them in all sides until white, during stir them.

Cook the stew for 45 minutes under the cover in its own gravy. (Add some water if it is neccessary.)

Slice the tomato and put out a quarter of green pepper (with the cores). Add them to the stew.

Add some salt,...

...some coarsely ground black peppers,...

...some caraway seeds...

...and a whole chili too (optional).

Pour 1/2 dl of dry white wine in the stew. Add some water if it is neccessary (stew is the best if it have only little and dense gravy). Cook the stew again for 30 minutes under the cover.

Add the ground paprika to the stew and stir it. Cook the stew for 10 minutes under the cover (or while the meats are cooked).

The stew is now ready.

The stew is eaten usually with salty cooked potatoes, Hungarian dumplings, pasta or fried egg barley. Pickles or cucumber salad is served too with them.