Pork paprikash
Description
The recipe won't take much time. When preparing pork paprikash, take meat selection seriously. It should not be too fatty or tough. You can use either fresh tomatoes and peppers or canned ones in their own juice. Use richer sour cream. Serve hot.
Instructions
- 1
Step 1
1. The first ingredient will be onion. It needs to be peeled and cut into small cubes.
- 2
Step 2
2. Wash the pork, dry it, and cut it into pieces as well. Do not make the pieces too small.
- 3
Step 3
3. Place the pieces of pork into a small bowl and mix with one teaspoon of paprika. Mix thoroughly. This step is not included in the classic pork paprikash recipe, so it can be skipped if desired.
- 4
Step 4
4. Pour a little vegetable oil (or butter) into a frying pan. Add the meat and lightly sear until a crust forms.
- 5
Step 5
5. The fried meat can be removed from the pan, or fry the onion separately until golden brown.
- 6
Step 6
6. When the onion is fried, add the finely chopped tomato and sweet pepper (in this version, canned in its own juice is used). Add the remaining paprika. Mix well to prevent lumps from forming.
- 7
Step 7
7. When the sauce becomes smooth, add the meat to the pan. Season with salt to taste. Add chili pepper or other spices if desired. Cover with a lid and simmer until the meat is cooked. If there is not enough liquid, you can add a little water or broth to the pork paprikash.
- 8
Step 8
8. When the meat is fully cooked, remove the pan from the heat and add the sour cream.
- 9
Step 9
9. Mix thoroughly. Now the pork paprikash is ready to be served.