Hungarian Pork Paprikash

Last Updated on August 9, 2024

Cubes of pork shoulder or leaner pork belly sautéed in onion with tomatoes, topped with sour cream, seasoned with ground paprika, garlic, cumin and pepper.

Ingredients:

500 g of pork shoulder or lean pork belly 2 tbsp of tomato puree 4 pcs of tomatoes 2 pcs onions 1-2 pcs garlic cloves 1 dl sour cream sweet ground paprika ground hot pepper smooth flour cumin fat water < pepper salt

Procedure:

1. Wash, dry and cut the meat into larger cubes
2. Fry finely chopped onion in melted lard, add sweet and hot peppers and stir until dissolved
3. Add the chopped meat, add salt and pepper, fry briefly on all sides until it releases its juices, then pour warm water over the meat and simmer for 30 minutes covered
4. Remove the lid and let the excess water evaporate
5. In the meantime, prepare the tomatoes, steam, peel and finely chop them
6. When the juice is fried into fat, add the tomatoes, puree and plain flour mixed with sour cream
7. Simmer for a while, season with sliced garlic, pepper, and salt if necessary.

Recommendation:

Serve with tarhoni, spaetzle or pasta.

Note:

Recipe and photo sent to us by Dalibor Marounek