Puszta Porkolt Recipe
Ingredients
1 3/4 oz. beef
4 1/2 oz. lard
5 oz. onions
2 cloves of garlic
Paprika
2 lb. potatoes
4 green paprikas
3 tomatoes or 5 oz. lecso
2 gills white wine
Salt
Ground black pepper and marjoram
Directions
Wash and dice the beef roughly (preferably shin of beef).
Fry the finely chopped onions golden yellow in hot lard, sprinkle with paprika and add meat.
Stir and add half of the wine and a little water; season with salt, a pinch of marjoram and some pepper.
Cover and let it simmer.
Cut the peeled potatoes into long pieces, wash and core the green paprikas and slice them lengthwise.
Add the quartered tomatoes after an hour's cooking.
When the meat begins to get tender, add potatoes, green paprika and the other half of the white wine, cover and braise in the oven till tender.
Stir it carefully from time to time.
There should not be too much gravy.
Fry the finely chopped onions golden yellow in hot lard, sprinkle with paprika and add meat.
Stir and add half of the wine and a little water; season with salt, a pinch of marjoram and some pepper.
Cover and let it simmer.
Cut the peeled potatoes into long pieces, wash and core the green paprikas and slice them lengthwise.
Add the quartered tomatoes after an hour's cooking.
When the meat begins to get tender, add potatoes, green paprika and the other half of the white wine, cover and braise in the oven till tender.
Stir it carefully from time to time.
There should not be too much gravy.
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