For 4 generous portions you need
500g cubed pork should, leg or neck
50ml seasoned flour (flour, salt, pepper)
30ml canola oil
3-4 shallots, in 3mm slices, 1 large onion, coarsely chopped
2 cloves garlic, crushed
1 can chopped tomatoes
10ml tomato paste
10ml piquant paprika
10ml dolche (sweet paprika)
10ml smoked paprika
200ml pork stock, if you don’t have pork, use beef or chicken, or a mix of the two, if you are using powdered stock!
Optional: 1-2 chillies, deseeded & chopped
250ml pork stock (if you don’t have pork stock use either chicken or beef)
1 red pepper cut into 2cm pieces
Approx 100ml stock for topping up
125ml sour cream or full fat Greek yoghurt
Additional sour cream or yoghurt for serving
To prepare use a heavy based saucepan with a lid
Toss the cubed meat in the seasoned flour. For this I usually put the flour and seasoning in a plastic bag, add the meat and shake to lightly coat the meat
Heat the oil and add the floured meat cubes. Fry until light golden.
Remove the meat and set it aside. Add the onions and a little more oil if necessary. Cook until the onions are glossy.
Add the garlic, paprika, chilli and tomatoes. Return the meat to the pan. Add the stock. Stir and heat.
Allow the mixture to gently simmer for 20-30 minutes or until the meat is tender. Check that too much liquid is not evaporating. If it does, top up with more stock.
Add the red pepper after 20 minutes, it must be cooked, but not break up.
Once the meat is tender, stir the sour cream or yoghurt through and serve.
Serve with an extra spoon of sour cream
This dish is excellent with rice or pasta.
The traditional Hungarian accompaniments are boiled potatoes or an Eastern European pasta called spaetzle. Mashed potatoes are also served.
Add sour cream to enrich the dish