Pork goulash - Sertéspörkölt
Ingredients (4 personen)
3 red onions
600g of hamlaps
100g bacon
2 paprikas
2 tomatoes
Salt and pepper to taste
1 tsp. cumin seed
1 tsp. Garlic cream
2 tsp. Paprika powder
1 tbsp. Pusta sauce
1 tbsp. Paprika cream mild or spicy
1 tsp. Spicy pepper sauce or Mild pepper sauce
1 kg of potatoes
Preparation method
Wash the meat and cut into 2 cm pieces. Cut the onions into halves and then into strips, the paprikas and tomatoes into pieces. Heat the oil in a pan and fry the onion together with the bacon strips until the onion looks glassy. Add the paprika powder and the meat and stir for about 5 minutes until the meat turns brown on all sides. Season with salt and pepper to taste, Pusta sauce and Paprika cream and add 200 ml of water. After this, sprinkle the paprika, tomato and garlic cream gently in the pan. Once it has boiled, let the pörkölt simmer on a low heat for about an hour and a half. If water evaporates, always add a quantity so that the whole is just not submerged. Stir regularly. After the meat gently simmer, add the potato pieces and let them cook for the last 30 minutes. After this, remove the pan completely from the heat and add the Spicy pepper sauce. Next, allow the pörkölt to cook for another 10 minutes without fire so that it gets the firm structure that pörkölt is known for. Serve with Tarhonya, pasta or dumplings.
Enjoy your meal / jó étvágyat!
Preparation time: 2 hours 15 minutes
Contains per portion: 750 kcal
Below you will find the products used in this dish:
