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Kish's Hungarian Porkult
2 lbs english or chuck roast (may use pork or veal)
1 lrg onion chopped
1 lrg green pepper chopped
2 (29 oz) cans stewed tomatoes
1 Tblsp oil
4 cloves garlic minced
1 Tblsp paprika
salt and pepper to taste
beef bouillon or maggi to taste
*See note below
Cut meat into 1- 2 inch pieces, add oil and garlic to pot. let garlic soak in oil for a few minutes. Add meat and fry till lightly browned. Add onions and green peppers, fry for a couple of minutes and then add stewed tomatoes. cover with lid and cook for 1 hr. or until
very tender and the juices have thickened. stir in between cooking. Near the end of cooking uncover. if juice is too thick add some water.
Add salt and pepper to taste and check to see whether a little
more paprika is needed.
I serve this with mashed potatoes and cucumber salad and a crusty roll.
May also serve with Galuska
*if you like things hot, you can tweak the stew and add jalapeno's or crushed red pepper...(depending on the taste you like) with the green peppers.
I am a person who doesn't measure things, so please use your own judgement on the amounts given. Evelyn Gibson
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April 3, 2005