Ingredients
- 3 red onions
- 600g pork shoulder (hamlappen)
- 100g bacon
- 2 bell peppers
- 2 tomatoes
- Salt and pepper to taste
- 1 tsp cumin seeds
- 1 tsp Garlic cream
- 2 tsp Paprika powder
- 1 tbsp Puszta sauce
- 1 tbsp Paprika cream (Mild or Spicy)
- 1 tsp Spicy or Mild pepper sauce (e.g., Erős Pista)
- 1 kg potatoes
Preparation
Wash the meat and cut it into approximately 2 cm cubes. Slice the onions into half-moons and then into strips. Chop the peppers and tomatoes into small pieces. Heat oil in a pan and sauté the onions together with the bacon strips until the onions are translucent. Add the paprika powder and the meat, stirring for about 5 minutes until the meat is browned on all sides. Season with salt and pepper to taste, Puszta sauce, and Paprika cream, then add 200 ml of water. Stir in the peppers, tomatoes, and garlic cream. Once it reaches a boil, let the pörkölt simmer on low heat for about an hour and a half. If the water evaporates, add small amounts so that the ingredients are just barely covered. Stir regularly.
Once the meat is simmering nicely, add the potato chunks and let them cook along for the final 30 minutes. After this, remove the pan from the heat entirely and stir in the spicy pepper sauce. Let the pörkölt rest for 10 minutes without heat; this allows the sauce to thicken into the robust structure that pörkölt is famous for. Serve with tarhonya, pasta, or dumplings.
Enjoy your meal!
Preparation time: 2 hours and 15 minutes
Calories per serving: 750 kcal
