How to cook the national Hungarian dish - pork paprikash? I present a step by step recipe with a photo and video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Paprikash is a Hungarian dish. According to culinary terminology, it is prepared with sour cream sauce and seasoned with paprika. Although, most likely this is a technological method of preparation, rather than a recipe with exact proportions. Therefore, there are quite a few recipes for making national Hungarian parikash, since each housewife prefers different types of meat and proportions of ingredients. Today I propose a variation on the theme of an old dish - pork paprikash.
Pork paprikash is a delicious, appetizing and hearty dish that will be a great lunch and dinner for the whole family. This is a bright, interesting and tasty dish made from simple products. Sour cream is used for this recipe, but it can be replaced with cream or béchamel sauce. You can use any other type of meat instead of pork. After all, real paprikash is made from the white meat of an adult chicken. But there are also options for beef, veal, turkey, rabbit, etc. In any case, the treat will be rich, satisfying and tasty.
- Caloric content per 100 g - 94 kcal.
- Servings - 3
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork - 800 g
- Sweet red pepper - 1 pc. (this recipe uses frozen peppers)
- Ground black pepper - a pinch
- Tomatoes - 1 pc. (big)
- Vegetable oil - for frying
- Ground paprika - 1 tablespoon
- Onions - 1 pc.
- Flour - 1 tablespoon
- Sour cream - 200 ml
- Salt - 1 tsp or to taste
Step-by-step preparation of pork paprikash, recipe with photo:
1. Wash the tomato, make cross-shaped cuts with a sharp knife and pour boiling water over it. Leave it on for 5 minutes. This method will allow you to easily remove the skin from the fruit, which then do.
2. Peel the tomatoes and cut them into medium-sized pieces.
3. Peel the onions, wash and chop into half rings. Heat vegetable oil in a skillet and fry until transparent. Then put the ground paprika.
4. Stir onion with paprika and fry for 3-5 minutes.
5. Wash the meat, remove the film and heat, and cut into medium pieces. Send them to the onion skillet.
6. Stir and fry the meat until golden brown, which retains the juiciness in the slices.
7. Add bell peppers to the pan. You do not need to defrost it, put the frozen straws right away, it will thaw in the pan. If you are using fresh fruit, then first peel it of seeds and partitions, and then cut into 1 cm strips.
8. Stir the food, fry for 5 minutes and add the tomatoes. Fry them for another 5 minutes and add flour.
9. Next, pour in sour cream, season with salt, ground pepper and any spices to taste. Boil, cover the pan with a lid and simmer the food over low heat for 30 minutes. The longer you simmer it, the more tender the meat will turn out.
10. Serve goulash with any side dish. For example, mashed potatoes, boiled rice, or spaghetti.
See also the video recipe on how to make real Paprikash.
