Pork Paprikash with Sour Cream | Tender and Creamy
(0)
65 min
Under an hour
Sezamo
O rețetă tradițională reconfortantă: bucăți fragede de pulpă de porc înăbușite lent într-un sos catifelat de ceapă dulce, ardei kapia și boia aromată, desăvârșite cu smântână cremoasă și pătrunjel verde proaspăt.
Preparation method
Preparing the ingredients
Cut the pork leg into medium-sized cubes (about 3 cm). Peel and finely chop the yellow onion, dice the kapia peppers into small cubes, and finely crush the garlic cloves.
Cooking the paprikash
In a deep pan or cast-iron pot, heat the sunflower oil over medium heat. Add the pork cubes and brown them nicely on all sides for 6-8 minutes, until they develop a golden crust. Transfer the meat to a plate and keep the juices in the pan.
In the same pan, add the chopped onion and a pinch of salt. Sauté over low heat for 5-6 minutes, until translucent and soft. Add the diced kapia pepper and crushed garlic, cooking for another 2 minutes to release their aromas.
Chef's tip
Tempering the sour cream: Never add cold sour cream directly into the hot sauce, as it risks curdling. Always mix it with the flour first and gradually add a few spoonfuls of warm sauce.
Ideal side dishes: Paprikash pairs wonderfully with classic Romanian polenta, traditional flour dumplings (nokedli), or broad buttered pasta.
15 min
Under an hour
