Hungarian Paprikash

posted by Sparkie 12-03-100 11:28 AM

Hungarian Paprikash

3/4 lb. boneless pork, cubed
3/4 lb. bottom round of beef, cubed (or use all of either one or the other)
3 tbsp. butter
1 large onion chopped
2 tbsp. paprika
3 cups of water (approx.)
8 oz. sour cream.
Salt and pepper to taste

Cook meat in hot butter until well browned. Add onion and saute it till golden. Sprinkle all with paprika and mix thoroughly. Add 1 cup of water and cook until it has evaporated. Continue adding water and letting it evaporate until meat is tender. About 1 hour (or longer). When cooked season to taste.

Add Sour cream before serving. Heat well but do not boil.

P.S. The secret is in letting the liquid evaporate and adding more. The onions will disappear, but the flavour remains.

This is excellent served with Spatzle (Little Dumplings)

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