Pork with peppers
Meat with pepper cream sauce has been a popular dish since the times of the Austro-Hungarian Empire. Pork with pepper is an interesting alternative to the chicken version. If you don't believe it, there is nothing easier than preparing this dish.
Ingredients · Servings 5
- 500 g pork shoulder (for goulash)
- 1 large onion
- oil
- pepper
- salt
- 3 tablespoons ground paprika
- broth
- 250 ml cooking cream
- lemon juice
- plain flour for thickening
Method · 1 h 45 min
- Cut the meat into smaller cubes.
- Sauté the chopped onion in oil, add the meat, season with salt and pepper and fry vigorously.
- Sprinkle with paprika and fry lightly and quickly so that the paprika does not become bitter. Pour in the broth and simmer under the lid until the meat is tender. Stir occasionally, adding broth or water as needed.
- When the meat is tender, remove it and thicken the sauce to the desired thickness (mix plain flour with water), simmer for at least 20 minutes. If necessary, you can thin the sauce slightly with a little broth or water.
- Pour in the cream, taste, season as needed, return the meat and cook very briefly.
- Serve with bread dumpling.
