Pork Paprika Stew
1 large onion chopped
3 Tbsp lard
2 Lbs pork shoulder 1″ cubes (we used shoulder steak)
3 Tbsp Hungarian paprika (we use a mix of sweet and hot to achieve a half-sharp paprika)
1.5 tsp salt
1/4 tsp caraway seeds slightly crushed
1 Hungarian wax pepper, minced)
3 small tomatoes peeled (canned are fine)
Sauté onions, then add the meat and brown it in the same pan.
Remove from heat and add the spices, return to the heat add enough water to barely cover meat.
Simmer 30 minutes.
Add pepper and tomatoes
Add water to cover meat if needed
Simmer 1 hour.
Serve meat over galuska with some of the broth.
Galuska (essentially a dough based dumpling, but similar in taste/size to spaetzel
3 cups sifted all purpose flour
2 tbsps butter
Mix flour and salt, add eggs, beat, add as much cold water (about 1/2 cup) as needed to hold the dough together. beat until it pulls away from the sides of the bowl and blisters on the surface. Let rest for 45 minutes. Cut off irregular pieces 1/2″ long by 1/4″ thick. Drop into a pot of rapidly boiling water. Skim the galuska off a few seconds after they begin to float. Turn galuska into a bowl with the butter.
We’re not your doctors, so we’re not going to tell you to skim the fat off, because if you do, you’ll skim off all the nice paprika with it – and that would not be Good Eats.
My dear friend Anna suggests the following cucumber salad as an accompaniment. We’ve tried it once, and really liked it. It helps a great deal in cutting the heat of the porkolt.
Peel and shred 1 large cucumber into very thin rounds. Peel and mince at least 2 large cloves of garlic. Mix with cucumber slices. Sprinkle with salt and set aside for 15 minutes.
Make the salad dressing using white vinegar, water, sugar and a bit of salt. Use your taste buds to adjust seasoning, but start with 1 cup water, 3 tablespoons of vinegar and move up from there; also start with 1 tbsp. of sugar.
Over kitchen sink, drain cucumber slices, then press them between your palms to push out even more liquid. Place in large salad bowl, pour dressing over it. Mix well. Sprinkle with salt (if needed), freshly ground black pepper and paprika. May be chilled for up to an hour; serve on individual salad plates or bowls. NOTE: we like it with a lot more vinegar than that.