Pork Paprikash with Potatoes
Main Dishes • European
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 10 oz
- Paprika 1 tablespoon
- Wheat Flour 1 tablespoon
- Garlic 3.5 cloves
- Parsley to taste
- Dill to taste
- Vegetable Oil 0 fl oz
- Wild Boar Fillet 20 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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