Pork Paprikash with Potatoes
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Instead of potatoes, you can boil rice or spaghetti!
Ingredients
- Salad Potatoes - 10 pieces
- Onion - 2.3 pieces
- Tomatoes - 2.3 pieces
- Carrot - 1.2 pieces
- Sweet Pepper - 2.3 pieces
- Sour Cream - 8.8 oz
- Paprika - 1 tablespoon
- Wheat Flour - 1 tablespoon
- Garlic - 3.5 cloves
- Parsley - to taste
- Dill - to taste
- Vegetable Oil - 1 fl oz
- Wild Boar Fillet - 21.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the washed and well-dried pork into medium-sized pieces.
Step 2
Turn the cleaned peppers into thin noodles, cut the tomatoes into wedges. Finely chop the onion, mince the garlic, and grate the carrot.
Step 3
If you plan to fry in rendered lard, heat it over high heat in a cauldron, sauté pan, or simply in a frying pan with high sides. The second option is to cut the lard into thin slices and render it. The third option is to fry in vegetable oil.
Step 4
In any case, pour the chopped onion and carrot into the hot oil and fry, stirring, for a few minutes, then add the pieces of pork and fry for 10–15 minutes, stirring and turning. Sprinkle with paprika and garlic.
Step 5
After 2–3 minutes, add the sweet pepper and tomatoes. Bring to a boil, reduce the heat to low, and let the paprikash simmer covered until done, which usually takes 20–25 minutes.
Step 6
Now is the time to boil the potatoes to serve with the paprikash. If you also add flour dumplings, it will be very Hungarian. However, boiled rice will also work—it's a matter of taste.
Step 7
Whip the sour cream with the flour, pour it into the cauldron, and let it simmer for another 4–5 minutes. Remove from heat, season with salt and pepper.
Step 8
Serve the paprikash with the chosen side dish, drizzled with the sauce in which the meat was stewed. Garnish with herbs.
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