Gulash, paprikash (pörkölt, paprikás)

Famous Hungarian gulash

                                         

Cowboy's tokány (Csikós tokány) 1,5 kg pork meat 100 g fat, or oil 150 g onions 100 g lecso 60 g smoked bacon 10 g Hungarian paprika 1 clove of garlic, salt 40 g flour 500 ml sour cream Heat the fat. Cut the pork meat into 1/4 x 1/4 x 2 inch strips. Brow the diced (1/4 x 1/4 inch) bacon in the melted fat and add the chopped onions. When the onions are golden, add the paprika and a little water. Cook for 2 minutes. Put in the meat cubes and cook with the lid on. Add water again (0,05 l). Wait 50 minutes and add the lecso and cook tender. Now add the mixture of the sour cream and the flour and bring to the boil.

Others: Version: Serve with galuska (Hungarian noudle). Next: Main site (index)

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