Step 1

In a large Dutch oven or heavy pot, heat 1 tablespoon of oil over medium-high heat. Add the pork cubes and cook until browned, about 5 minutes. Remove the pork from the pot and set it aside.

Step 2

Add the onion and garlic to the pot and cook for 2-3 minutes until softened.

Step 3

Stir in the paprika, caraway seeds, thyme, salt, and pepper and cook for another minute until fragrant.

Step 4

Add the tomato paste and stir well to combine. Pour in the beef broth and diced tomatoes and bring the mixture to a simmer.

Step 5

Add the browned pork and sliced red bell pepper to the pot and stir to combine. Cover and simmer for 10-15 minutes until the pork is cooked through and the peppers are tender.

Step 6

Remove the pot from the heat and stir in the sour cream until fully incorporated.

Step 7

Serve hot, garnished with fresh parsley.