Ingredients with Measurements:
- 1 lb. pork shoulder, cut into cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 tbsp. sweet paprika
- 1 tsp. smoked paprika
- 1 tsp. caraway seeds
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the pork cubes and cook for 5-7 minutes until browned on all sides.
4. Add the sweet and smoked paprika and caraway seeds and stir to coat the pork and onions.
5. Pour in the chicken broth and bring to a simmer.
6. Cover and cook for 30-40 minutes until the pork is tender and cooked through.
7. Remove from heat and stir in the sour cream.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 22g
Carbohydrates: 8g
Fiber: 2g
Sugar: 3g
Sodium: 400mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or tenderloin.
- Chicken broth can be substituted with vegetable broth or water.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes or carrots to the dish for added texture and flavor.
- Use smoked pork sausage instead of pork shoulder for a different flavor profile.
- Add a splash of white wine or vinegar for a tangy twist.
Tips and tricks:
- Make sure to brown the pork cubes well before adding the paprika and caraway seeds for maximum flavor.
- Use a wooden spoon or spatula to stir the paprikash to prevent the sour cream from curdling.
- Serve with a side of crusty bread or egg noodles to soak up the delicious sauce.
Storage instructions:
Store leftover Csabai Pork Paprikash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Csabai Pork Paprikash in a deep bowl or on a plate with a dollop of sour cream on top.
Garnishes:
Garnish with chopped fresh parsley or chives for added color and flavor.
Pairings:
Pair with a glass of red wine or a cold beer for a perfect match.
Suggested side dishes:
Serve with a side of crusty bread or egg noodles to soak up the delicious sauce.
Troubleshooting advice:
- If the sour cream curdles, try adding a tablespoon of flour or cornstarch to the mixture to thicken it up.
- If the paprikash is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Csabai Pork Paprikash is a traditional Hungarian dish that originated in the town of Csaba in the Békés County region of Hungary.
Flavor profiles:
Csabai Pork Paprikash is a rich and flavorful dish that is both sweet and smoky with a hint of spice from the paprika and caraway seeds.
Serving suggestions:
Serve the Csabai Pork Paprikash with a side of crusty bread or egg noodles and a glass of red wine or cold beer.
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Region: Hungarian