3 tb Fat or oil
1 md Onion, chopped
4 Cloves garlic, chopped
1 lg Bell pepper (green or red,
-no matter), chopped
1 lb Pork, cubed (shoulder is
-good )
3 tb Good Hungarian paprika
1 ts Salt
-black pepper to taste
1 c Stewed tomatoes, with liquid
-OR
1 1/2 c Chopped fresh tomatoes
Heat fat in Dutch oven, add onion, garlic, and bell pepper.
Stir and cook over medium heat just until onion is amber but
not browned. Add pork and stir about, it is not necessary
to brown the meat. Add paprika, salt, black pepper and stir
to coat the meat with the paprika. With the lid off and without
adding any more liquid, stir and simmer the pork (Gundel says
this should be almost like "dry frying" the meat, but with the
onion and stuff in there, it is still a low braise. After about
ten minutes or so, add the tomatoes, stir, and cover. Simmer
until meat is tender, stirring occasionally.
Daves notes:
1. Get good Hungarian paprika, not that crappy red
dust that McCormick and Durkee and the Dollar Store sell.
2. This isn't "real" porkolt because in the real recipe, the
bell peppers are added near the end so they are just barely
wilted. I hate peppers like that, so I add them at the
beginning to cook into the sauce.
3. I like to take the cover off the pan for the last half hour
or so to let the liquid in the pot simmer down to a thickened
gravy, then eat the porkolt with a nice crusty bread to dip
into the gravy.
4. Good with potatoes, rice, or noodles. We usually have it
with rice because we usually have everything with rice. [g]
