Pork paprikash in slow cooker
The culinary requirements for a national Hungarian dish are pretty tough. Try to step back a little from them. Make paprikash pork in a slow cooker. The meat will be juicy and tender because will be stewed with bell pepper and spicy greens.
Pork paprikash in a slow cooker
To make paprikash pork to us will need:
- pork pulp 0.7-1 kg
- melted pork fat 50 gr
- onion 1 pc
- medium carrot 1 pc
- meaty tomatoes 4 pcs
- bell pepper 5-6 pcs
- sweet ground paprika 2 teaspoons
- Bay leaf
- basil, parsley
- ground black pepper and salt to taste
You can cook paprikash in a slow cooker So:
Rinse the meat and cut into small cubes. In baking mode fry the meat in melted fat for 30-35 minutes.
Dip the tomatoes in boiling water and cool immediately. Peel easy will be removed. Use a blender or strainer to chop the tomatoes into mashed potatoes.
Paprikash will turn out more piquant and rich, if you take fresh and canned tomatoes in equal quantity.
Grate carrots on a coarse grater, and chop onions. Sweet bell peppers clear of the stalk and seeds, cut in small stripes.
Send the prepared vegetables to the meat and add 0.5 l of boiling water. Season the meat with ground paprika, black pepper, salt, add the lavrushka and half the chopped herbs.
Turn the multicooker into “quenching” mode for 2 hours.
Tasty ideas:
Paprikash is suitable for any side dish: rice, buckwheat, pasta or sprinkle potatoes with the remaining greens. A great addition to the dish will be an asparagus bean salad.
