Pork stew with tarragon
When making pork stew with tarhonyas, the first step is to cut the bacon into small cubes and then throw it into the cauldron – preferably cast iron. Finely chop the red onion, add it to the browned bacon and fry until translucent. This is where the tomato puree goes, which is also fried.
When this has evaporated a little, add the diced meat to the base and start frying it vigorously. When it has turned a little brown, deseed a larger bell pepper, cut it in half and add it to the stew.
You can add salt, pepper and a little ground cumin for flavor. When the meat is browned in its fat, pour in a glass of water and add thinly sliced garlic, then continue to boil. When the meat is sizzling in its fat and juices, but has not yet started to cook, add another glass of water. After 3-4 rounds of basting and browning, add the paprika, mix thoroughly and enough water to make it the consistency of a lighter stew.
Cook for about 1 hour, then remove the TV peppers.
When the meat is almost done, sprinkle in the two cups of tarragon. Add three cups of water and cook for 20-25 minutes, but be careful not to burn it.
Serve with hot paprika, fresh bread, kowiubi and even a big spoonful of sour cream.
