PORKOLT (HUNGARIAN STEW) MADE WITH PORK
A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too.
Provided by Fishwrap
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 14
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
- Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
- Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
- Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
- Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 22.9 g, Cholesterol 86.4 mg, Fat 13.2 g, Fiber 2.5 g, Protein 26.9 g, SaturatedFat 5.3 g, Sodium 348.7 mg, Sugar 3.2 g
HUNGARIAN PORK ONE POT
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Char the bell peppers over an open flame or under a hot broiler until the skins are black and papery. Place in mixing bowl and cover to cool. Wipe the skins off with paper towels, and then seed the peppers. Cut into bite-size pieces and reserve for later use.
- Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the garlic, onions and chile peppers to the pan. Season with salt and pepper and add in the paprika. Reduce the heat a bit and cook to soften the vegetables, 5 to 6 minutes. Deglaze the pan with the wine. Add the meat and roasted peppers to the pan and stir in the stock. Cover and simmer over low flame or roast in a preheated 325 degree F oven for about 1 hour.
- Stir in the potatoes and continue to cook until the meat and potatoes are tender, an additional 30 to 40 minutes.
- Cool and store for a make-ahead meal. To serve, heat over medium heat, adding a little stock or water if the dish is too thick. Stir in the creme fraiche and serve in shallow bowls topped with parsley.
HUNGARIAN CABBAGE AND POTATOES
Make and share this Hungarian Cabbage and Potatoes recipe from Food.com.
Provided by littlemafia
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until half done.
- Add cabbage and more water if necessary, to barely cover. Continue to cook gently until cabbage is cooked but still crisp. Stir cabbage and potato now and then.
- While cabbage and potato are cooking melt oil in saucepan and add flour. Cook over low heat stirring constantly until mixture is light tan in color.
- Remove from heat; add garlic caraway seed and paprika; mix to combine. When cabbage adn potato are cooked add flour mixture to pot and stir in quickly so lumps do not form.
- Continue to simmer so flavors blend about 10 minute Season w/ salt and pepper to taste.
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- Cut the pork meat into small cubes, about 1,5 cm/ 0.6 inches. Pat dry with kitchen paper. Heat about 1/3 of the lard or oil in a thick-bottomed, wide stewing pot or a deep pan.
- Fry the pork in batches until browned all over, this should take about 7-8 minutes per batch. Do not overcrowd the pan and add more of the fat between the batches. Save a small amount of fat for the onions as well or add more if necessary.
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