Hungarian Pork One Pot
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
53
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 large
Red Bell1
Salt4 tbsps
Flour (plus more for dredging)4 tbsps
Vegetable4 cloves
Garlic (chopped)2 large
Onion (or 3 medium)3 tbsps
Paprika1.5 cups
White Wine (dry)1.5 cups
Chicken Stock12 small
Potatoes (cut into wedges)1 cup
Creme FraicheDirections:
1
Char the bell peppers over an open flame or under a hot broiler until the skins are black and papery
2
Place in mixing bowl and cover to cool
3
Wipe the skins off with paper towels, and then seed the peppers
4
Cut into bite-size pieces and reserve for later use
5
Sprinkle the meat with salt and pepper and lightly dredge in flour
6
Heat the oil in a Dutch oven over medium-high heat
7
Brown the meat in batches and remove to a plate, adding a little additional oil when necessary
8
When all of the meat is browned and set aside, add the garlic, onions and chile peppers to the pan
9
Season with salt and pepper and add in the paprika
10
Reduce the heat a bit and cook to soften the vegetables, 5 to 6 minutes
11
Deglaze the pan with the wine
12
Add the meat and roasted peppers to the pan and stir in the stock
13
Cover and simmer over low flame or roast in a preheated 325 degree F oven for about 1 hour
14
Stir in the potatoes and continue to cook until the meat and potatoes are tender, an additional 30 to 40 minutes
15
Cool and store for a make-ahead meal
16
To serve, heat over medium heat, adding a little stock or water if the dish is too thick
17
Stir in the creme fraiche and serve in shallow bowls topped with parsley