A Hungary-Inspired Stew for the Depths of Winter
- medium onions 3
- olive oil or dripping 2 tablespoons
- a medium-sized hot chile
- sweet paprika a heaping tablespoon
- cubed pork (shoulder or leg) 1 2/3 pounds (800g)
- all-purpose flour a tablespoon
- dried porcini or other dried mushroomsa handful, soaked in 1 3/4 cups (400ml) warm water for an hour
- large, mild red peppers 2
- plum tomatoes 14-ounce (400g) can
- stock, white wine, or, if nothing else, water 3/4 cup (200ml)
- caraway seeds a level teaspoon
- sour cream scant 1/2 cup (100ml)
- wide noodles or boiled potatoes, to serve
- Preheat the oven to 275F (140C).
- Peel and thickly slice the onions and soften them slowly in the melted fat in a deep, heavy-bottomed panthey should be soft and crushable, and a pale, appetizing gold.
- Chop and seed the chile, stir it into the onions with the ground paprika, and cook for a minute or two.
- Remove from the pan and set aside, leaving behind any fat you can.
- Increase the heat a little, add the cubed meat to the pan, and let it color on all sides, adding more fat if you need to.
- Return the onions to the pan, sprinkle over the flour, cook briefly, then stir in the mushrooms and their soaking liquid.
- Halve and seed the peppers, cut each half into thirds, and stir them in together with the tomatoes, liquid, and caraway seeds.
- Bring everything to an enthusiastic simmer, season generously with salt, then cover with a lid and transfer to the oven.
- Bake, unpestered, for a good hour and a half.
- Remove from the oven, check the meat for tenderness, and remove some of the fat from the surface.
- Pour the sour cream over the top and stir once so that the surface is merely rippled with the cream.
- Serve with noodles or potatoes.
onions, olive oil, sweet paprika, pork, flour, porcini, mild red peppers, tomatoes, stock, caraway seeds, sour cream, noodles
Taken from www.epicurious.com/recipes/food/views/a-hungary-inspired-stew-for-the-depths-of-winter-381626 (may not work)