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Pork stew (Hungarian recipe)

Pork stew (Hungarian recipe)

It is a very tasty food, but it takes a long time, we just have to watch it and mix it often, otherwise the result is just right!

  • 1kg fatter pork cut into cubes
  • 1 tablespoon lard
  • 1 teaspoon cumin
  • 1 red onion
  • 1 yellow onion
  • 6 small cloves of garlic
  • salt
  • pepper
  • 100ml broth / tomato paste
  • sweet Boya
  • approx. 1 liter of water
  • green parsley sprinkled on top

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Pork stew (Hungarian recipe):

Melt the lard in a large pan, and when it has heated up, put the cumin and let it sizzle a little and feel the aroma. Add the meat and mix it well on all sides so that it doesn't stick to the bottom, season with salt and pepper to taste, then let it stir from time to time until the meat is nicely browned on all sides.

After the water has dropped and the meat is red, we add 100 ml of water and let it boil until it evaporates, when it is finished we add another 100ml of water and let it boil again until the water runs out and we do this 2 more times.

Meanwhile, peel the onion and garlic, wash them and pass them either on a small grater or in a blender.

After the 400 ml of evaporated water, add the onion and garlic, stir often so as not to burn until the water left by the vegetables decreases.

Repeat the operation 3 more times with another 100 ml of water, and when it has evaporated and put the broth or tomato paste, let it boil until it starts to sizzle and at the end another 100 ml of water and the sweet paprika, mix often and when not there is no water left, turn off the heat and sprinkle with green parsley.

We serve with any garnish of your choice. I made a mashed potato, because my little girl loves it!

  • 2 kg of sleep
  • 1 tablespoon lard
  • 2 large onions
  • 1 green pepper
  • 1 red pepper
  • 1 large potato
  • 2 tablespoons paprika to be quality
  • 2 tomatoes
  • 2 cloves of garlic
  • Salt and pepper to taste

Pan-fried Hungarian pork steak

A simple recipe, easy to make but generous in results. A stewed pork chop, flavored with garlic and served in a cream sauce with lots of paprika. A steak that goes to the soul like a good word.

Preparation time: 80 minutes


  • 4 small pork chops
  • 2 tablespoons lard
  • 300 ml cream
  • 2 tablespoons grated paprika
  • 1 teaspoon grated cumin
  • 1 teaspoon marjoram (optional)
  • 4 cloves of garlic
  • 2 bay leaves
  1. Peel a squash, grate it and squeeze the garlic.
  2. Season the meat with salt and pepper.
  3. Melt the lard in a pan.
  4. Add the meat and brown it well on both sides (about 4-5 minutes on each side) until it turns golden.
  5. Add the cumin and garlic and let them release their flavors for 20-30 seconds.
  6. Extinguish with 2-3 cups of water.
  7. Add the bay leaves and simmer for about 45 minutes, until the juice drops and the meat has penetrated. If necessary, add more water.
  8. After the meat has penetrated and the sauce has completely subsided, add the paprika and, after 10 seconds, the cream and marjoram.
  9. Bring to a boil over low heat and remove the pan from the heat.
  10. Season with salt and pepper.

Hungarian pork steak with paprika is served with various garnishes and spicy pickle salad.

From the same categoryMore by the same author

Tomato soup with apple

Meat pie

Grilled beef


Alas, what goodies do I find here, we are not a family of gourmets, but sometimes I feel up to ideas for me, you are favorites
Good luck in the future!

I did it today. good good & # 8230 I once again made belly soup. even better !!

p.s: a small mistake in the article & # 8230
Ingredients: 80 minutes

I like this steak, thank you for reminding me of it !! I also have hot pickles shhhht !!

I'm thinking of making this recipe too and I don't have lard & can I use oil? does it come out as tasty?

It will be tasty. A little lower in cholesterol: D

Not that I'm from Transylvania, but she's SUPER good and we like it (of course without lard!)

I was thinking of making it for Christmas because we still have pork, it's delicious

mmmmmmmmmm.what snacks p here & # 8230 & # 8230.shows bn.

good many years I

Can anyone tell me how to make the cream not cut after adding it over the meat?
Thank you

Cream is cut for two reasons: large temperature differences between cream (cold) and the composition in which it is added (hot). And low fat. For temperature differences it is possible to make a tempering, mixing a quantity of the hot composition with cream, before adding it to the final composition. It is recommended to use a cream with at least 15-18% fat for fermented cream, respectively 25-28% for sweet cream.

How to prepare chicken paprika - traditional Hungarian recipe:

Slice the chicken into small pieces. Season with salt and pepper and put it in a pan with hot oil to brown on all sides.

Transfer the browned meat to another bowl and in the same pan cook the chopped onion scales.

Add a little water and cook the onion until it penetrates well and becomes translucent.

Add the paprika and mix vigorously so that it does not burn, but penetrates nicely into the onion.

Put the tomato and pepper paste, and when the sauce starts to boil, add the bay leaves.

In the meantime, prepare the dumplings.

In a bowl, mix eggs with a pinch of salt and pepper. Add mineral water and incorporate flour.

When the water reaches boiling point, take a spoon soaked in cold water from the dumpling composition and immerse it in the bowl.

Do the same until you finish the dumpling composition. Each time you need to moisten the spoon in cold water.

Let the dumplings boil until you think they are about three quarters cooked, then turn off the heat.

Put the meat over the sauce on the fire and fill it with water from the bowl in which the dumplings were boiled, until the meat is covered.

When the sauce starts to boil, transfer the dumplings to it.

If it is unhealthy, add a little more water, but be careful not to get a too fluid sauce.

Mix a tablespoon of flour in sour cream, adding 1-2 tablespoons of sauce, then quickly mix in the sauce on the fire.

Stir vigorously until smooth, but be careful not to crush the dumplings.

Let the chicken paprika cook for another 7-8 minutes, over low heat.

Meanwhile, match the taste with salt, pepper and hot pepper.

Turn off the heat and optionally add freshly chopped parsley.

I chose to boil the paprika dumplings separately so as not to absorb all the sauce.

Mineral water is added to make fluffy dumplings, like those from dumpling soup.

The composition of dumplings should be much thicker than that of pancakes.

Instead of dumplings you can also use potatoes, which you can cut into pieces and boil separately or in sauce.


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Recipes Tocanita De Traditional Onion With Chicken Recipe From Casa Rapida A Romanian peasant food is stew of onion with meat of chicken cooked in a cauldron and served with polenta, a culinary dish from our traditional cuisine with pleasant memories since childhood impossible not to like.

We clean the fish of scales and fins, eviscerate them and wash them well.

Peel the onions and peppers, wash them, cut them into large pieces and sauté them in lard for 3-4 minutes. Add the paprika, chopped tomatoes, diced potatoes and crushed garlic, add water over them and put the fish pieces.

When the vegetables are cooked, strain the soup, sift the vegetables and separate the meat bones.

Return the soup to the pot, add the vegetable paste and the fish meat separated from the bones, add the paprika, salt and pepper to taste.

At the end we add pieces of sleep or anything over the fillets to the soup and let it boil for another 10 minutes.

The soup is served hot with white bread and hot peppers.

The recipe and the pictures belong to Alexandra Chitas and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.

Recipes with Gina Bradea & raquo Recipes & raquo Halaszle, Hungarian fish soup, traditional recipe

Video: Hungarian pork goulash with potatoes. Traditional recipe. How to cook pork or beef and potatoes stew