Porkolt Hungarian Stew Made With Pork Food

PORKOLT (HUNGARIAN STEW) MADE WITH PORK

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
• Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
• Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
• Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
• Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

HUNGARIAN VEAL STEW

Steps:

• Preheat oven to 250 degrees F.
• Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.
• Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.
• Add the veal to the bacon fat/butter left in the frying pan.
• Brown meat on all sides.
• Remove meat from the frying pan and mix with mixture in the baking dish.
• Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.
• Mix well and bring to almost boiling (do not boil).
• When hot pour over meat in baking dish.
• Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.

CREOLE PORK AND VEAL STEW

Steps:

• Season veal and pork with salt, pepper, and cayenne.
• In a large Dutch oven, heat oil over medium heat.
• When oil is hot, stir flour in gradually.
• Lower heat.
• It is very important that you keep stirring constantly.
• After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
• Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
• Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
• Add tomato juice and water, and mix well.
• Let cook overlow heat until meat is tender (30 minutes).
• Serve over rice.