Prklt
Indulge in the rich, comforting flavors of Prklt, a classic Hungarian stew that celebrates simplicity and tradition. This hearty dish features tender chunks of pork shoulder gently simmered with caramelized onions, ripe tomatoes, and the vibrant warmth of Hungarian sweet paprika, complemented by a hint of smoked paprika and cumin for depth. The addition of green bell pepper and garlic infuses a fresh, aromatic touch, while a slow, low simmer ensures a melt-in-your-mouth texture and a deeply flavorful sauce. Perfectly paired with egg noodles, dumplings, or crusty bread, Prklt is a soul-soothing meal ideal for cozy nights. With just 20 minutes of prep time and pantry-friendly ingredients, this one-pot wonder promises authentic, rustic comfort with every bite.
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Recipe Information
Ingredients
- 1 kg pork shoulder
- 3 medium onions
- 3 large garlic cloves
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 250 ml water or beef stock
- 1 medium green bell pepper
- 2 medium tomatoes
Instructions
Cut the pork shoulder into bite-sized cubes, trimming away excess fat.
Finely chop the onions and garlic. Dice the green bell pepper and tomatoes, setting them aside for later use.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onions to the pot and sauté, stirring frequently, until they are softened and golden brown, about 8-10 minutes.
Add the garlic to the pot and sauté for an additional minute, being careful not to burn it.
Reduce the heat to low and mix in the sweet paprika, smoked paprika, and cumin. Stir well to coat the onions and garlic in the spices.
Add the cubed pork to the pot, stirring until the meat is coated in the onion and spice mixture. Cook for 5-7 minutes, allowing the pork to brown slightly on all sides.
Stir in the tomato paste and diced green bell pepper, cooking for another 2-3 minutes.
Add the chopped tomatoes and pour in the water or beef stock, ensuring the meat is just covered. Season with salt and black pepper.
Bring the stew to a gentle simmer, then cover the pot and cook on low heat for about 90 minutes, or until the pork is tender and the sauce has thickened. Stir occasionally and add a bit more water or stock if needed to prevent sticking.
Taste and adjust the seasoning if necessary before serving.
Serve hot with egg noodles, dumplings, or crusty bread, and enjoy!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4773 mg | 208% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 16.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
