Pork Paprikash
Description
The recipe won't take much time. Hungarians most often prepare pork paprikash, although other meat variations are possible. This dish is something between a soup and a stew. In any case, it's definitely worth trying. Serve hot.
Instructions
- 1
Step 1
1. First, a few words about the ingredients. It's best to use pork tenderloin or the rear part. Potatoes can be prepared separately and served with the perkelte. The amount of other ingredients depends on your personal taste preferences.
- 2
Step 2
2. The recipe for preparing pork perkel is not complicated at all. First, place butter into a heavy-bottomed frying pan and melt it. While the butter is melting, peel and chop the onion. Add the onion to the pan and sauté lightly. The original recipe calls for lard, so if you have it on hand, you can use it instead of butter.
- 3
Step 3
3. Meanwhile, wash the pepper and remove the stem and seeds. Cut into small cubes and add to the pan with the softened onion.
- 4
Step 4
4. Continuously stirring, cook the peppers until soft. Then season with salt to taste, and add cumin and paprika. Pork paprikash simply cannot be made at home without ground paprika. From this point on, stir the skillet contents even more frequently to prevent lumps from forming.
- 5
Step 5
5. After 2-3 minutes, it's time to add the meat cut into medium pieces. Mix well.
- 6
Step 6
6. Now pour in about 100 milliliters of water and cover with a lid. When it comes to a boil, reduce the heat to the minimum and simmer for about 45 minutes (depending on the size of the meat pieces).
- 7
Step 7
7. Wash the potatoes, peel them, and cut into medium-sized sticks. Add the potatoes to the already tender meat and simmer until cooked.