Székely aprópecsenye with soured cream

Method

1. 1

   Preparation

   Cut the pork shoulder and potatoes into even cubes of about 2 cm, finely chop the onion, and dice the pepper and tomato.

2. 2

   Frying the onion

   Melt the pork fat in a large saucepan and fry the onion until soft and translucent.

   8 min
3. 3

   Browning the meat

   Add the diced meat and fry over a high heat until the juices have evaporated.

   8 min
4. 4

   Seasoning

   Remove from the heat and sprinkle with paprika and caraway, then add the tomato, bell pepper and garlic, and season with salt and pepper.

   5 min
5. 5

   Stewing

   Add water, cover, and simmer over a low heat, stirring occasionally, until the meat is tender.

   25 min
6. 6

   Potatoes

   Add the potato cubes, pour in a little more water if needed, and cook under a lid until the potatoes are soft.

   20 min
7. 7

   Soured cream sauce

   Turn the heat down, take the pan off the heat, then fold in the soured cream, stirring constantly.

   2 min
8. 8

   Serving

   Serve hot, sprinkled with finely chopped parsley, with pickles on the side.