Pörkölt, the Hungarian goulash

The sun is shining, everybody is hungry, wonderful smell is hanging above the patio (and above the whole neighbourhood as well), men are standing around the fire, goulash/pörkölt is currently in progress. 

Ingredients for the pörkölt:

• 2000 g pork shoulder cut in cues
• 3 medium onion
• 5 cloves garlic
• 2 medium red coloured Californian paprika
• 3 tomatoes
• 40 ml dry red wine
• 20 ml water
• salt, pepper
• ground cumin
• red paprika powder
• 4 Tbsp. lard
• 3 1/4 Tbsp. chilli (Erős Pista)
• 3 Tbsp. soy sauce

Ingredients for dumplings (nokedli/galuska):

• 1000 g flour
• 2-3 eggs
• 2 Tbsp. salt
• water for the texture of the dough
• water for cooking/boiling dumplings

Ingredients:

Melt and heat lard in a Kotlich on camp fire over medium heat. Cook onions in oil until soft, stirring frequently. Add red paprika powder (carefully! make sure it doesn't burn otherwise it's bitter) then meat cubes and freshly pressed garlic. Add the cubed meat and while stirring the meat will begin to fry, releasing its natural juices. Sprinkle salt and pepper over it while adding herbs and chilli. The meat should thus be cooked in its own juices for about 1,5 hours. 
Then: add vegetables cut in smaller pieces, red wine and let it cook/sauté for another 2-2,5 hours. Once the juice has virtually evaporated, a small amount of water or dry wine can be added. The liquid must never cover the meat. Don't forget to stir once in a while.
Serve hot/warm with dumplings/rice/noodles/smashed potatoes/parsley potatoes. 

For the dumplings: combine all the ingredients. Add as much water as needed to get a quite thick dough. Stir until dough is smooth and no longer sticks to spoon.
Bring salted water in a large pan to boil.  

Preferred tool for making dumplings is a spaetzle plane. 

Push the batter through a spaetzle plane propped on the pot, or use a spoon to tear off pieces of the batter and drop them into the water. Drop dumplings into rapidly boiling water; boil covered and cook until rise to the top of the water.