Hungarian porkolt
Created by ros, Tuesday, 18 July 2006
Description
A pork stew, serve with rice gnocci, noodles* or pasta. As hot as you want it to be
* Hungarian noodles are big chunky thinks called (phoneticaly) nok-ed-li. they are made from flour and egg and cut straight into boiling water from a plate
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
Serves
family of 5
- 1 lb Diced pork (at least 1 inch dice, bigger if you are cutting your own and are as lazy as me)
- a little olive oil
- 1 med onion finely chopped
- 2 or 3 tomatos, skinned and chopped (or half a tin)
- paprika (the hungarian hot smoked one is best)
- chilli, whatever you have and as much as you like
- salt to taste
- about 1/2 a pint of water
- sour cream to serve
Method/steps
- brown the pork in a little oil,
- remove from the pan
- sweat the onions in a little oil (not needed if the pork was nicely fatty)
- put the pork back in, shake over the paprika (at least a tablespoon) and cook off the spice for a minut or two. add the chopped toms and chopped chilli(s) and cover with boiling water.
- simmer until tender (longer the better)
- season to taste, serve on a bed of your favourite carbohydrate and top wioth a dollop of sour cream
Reviews
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