What are you eating tonight?

Like this?

Porkolt-7.jpg
Very similar...
My dad is Hungarian by birth... So grew up with a lot of hungarian foods when we visited the grandparents. Plus my mum learned how to make it so passed it on.... Its an extremely easy and cheap meal if anyone wants the recipe.
 
Very similar...
My dad is Hungarian by birth... So grew up with a lot of hungarian foods when we visited the grandparents. Plus my mum learned how to make it so passed it on.... Its an extremely easy and cheap meal if anyone wants the recipe.
By all means! We'll pass it on some more! (y)
 
By all means! We'll pass it on some more! (y)
OK so here it is.

You can use pork/beef (chops, medallion, loin) chicken (legs, drumstick, breast.. Whatever) 4 pork medallions or 6 drumsticks should do 3 portions,

1 whole onion (medium) per person.
Dice up the onion, put it in a good pan (pref a cast iron stewing style thingymajig) and slowly cook with a sprinkling of salt and a dash (just enough so it doesn't stick) of water.
Meanwhile dice up your pork/beef or chicken, or leave the chicken on the bone its up to you. Get it prepared.
When your onions are starting to soften add a good heaping of paprika, not the spicy one (we say a good heaping as paprika can change batch to batch, so sometimes you need more than other times) enough to make it look deep red. Cook for a few more mins and then add your pork/beef or chicken.
Now this is the bit where you need to trust it.... Don't add water... Just put a lid on it and leave it on a very low heat. Check it every 5 minutes and stir, replace the lid. After about 10-15 mins it should have started to produce its own liquid, if it hasn't you can encourage it with a dribble of water, put the lid back on... Keep checking and stirring often so it doesn't catch (hence why a heavy-duty pan is best)
When you think the meat is cooked. Leave the lid on and make ya pasta.
Serve and enjoy.
Told ya it was easy...
Any questions PM me!
 
OK so here it is.

You can use pork/beef (chops, medallion, loin) chicken (legs, drumstick, breast.. Whatever) 4 pork medallions or 6 drumsticks should do 3 portions,

1 whole onion (medium) per person.
Dice up the onion, put it in a good pan (pref a cast iron stewing style thingymajig) and slowly cook with a sprinkling of salt and a dash (just enough so it doesn't stick) of water.
Meanwhile dice up your pork/beef or chicken, or leave the chicken on the bone its up to you. Get it prepared.
When your onions are starting to soften add a good heaping of paprika, not the spicy one (we say a good heaping as paprika can change batch to batch, so sometimes you need more than other times) enough to make it look deep red. Cook for a few more mins and then add your pork/beef or chicken.
Now this is the bit where you need to trust it.... Don't add water... Just put a lid on it and leave it on a very low heat. Check it every 5 minutes and stir, replace the lid. After about 10-15 mins it should have started to produce its own liquid, if it hasn't you can encourage it with a dribble of water, put the lid back on... Keep checking and stirring often so it doesn't catch (hence why a heavy-duty pan is best)
When you think the meat is cooked. Leave the lid on and make ya pasta.
Serve and enjoy.
Told ya it was easy...
Any questions PM me!

Might have a bash at that :) when you say heap of paprika, how much is that? Tablespoon? Two tablespoons?
 
Might have a bash at that :) when you say heap of paprika, how much is that? Tablespoon? Two tablespoons?
For two people.... Try 3 heaped teaspoons to start with.... See if it looks red enough.
My mum never really taught me to cook with measurements just what looks/feels right.
I often cook like that now.
"a bit of this.... A bit of that... A little bit more of that... Hmmmm a dash of the other..." you get my drift...

My dad was quite young when they fled Hungary in the russian invasion. But he always rembers a treat his grandmother gave them.
A slice of fresh bread, they used to run to the local water pump, get it to dribble a bit of water on the bread then run back and his grandma would dip it in sugar.
Sheeeeesh, I often think how blessed I am to have what I do. A lot more than a sugary slice of bread I can tell ya.
 
Last edited:
OK so here it is.

You can use pork/beef (chops, medallion, loin) chicken (legs, drumstick, breast.. Whatever) 4 pork medallions or 6 drumsticks should do 3 portions,

1 whole onion (medium) per person.
Dice up the onion, put it in a good pan (pref a cast iron stewing style thingymajig) and slowly cook with a sprinkling of salt and a dash (just enough so it doesn't stick) of water.
Meanwhile dice up your pork/beef or chicken, or leave the chicken on the bone its up to you. Get it prepared.
When your onions are starting to soften add a good heaping of paprika, not the spicy one (we say a good heaping as paprika can change batch to batch, so sometimes you need more than other times) enough to make it look deep red. Cook for a few more mins and then add your pork/beef or chicken.
Now this is the bit where you need to trust it.... Don't add water... Just put a lid on it and leave it on a very low heat. Check it every 5 minutes and stir, replace the lid. After about 10-15 mins it should have started to produce its own liquid, if it hasn't you can encourage it with a dribble of water, put the lid back on... Keep checking and stirring often so it doesn't catch (hence why a heavy-duty pan is best)
When you think the meat is cooked. Leave the lid on and make ya pasta.
Serve and enjoy.
Told ya it was easy...
Any questions PM me!
Thanks man, I emailed it to my wife's phone. ;) (y)
 
We were snowed in today, but we stayed snug and warm. And this evening I baked a couple berry pies for an early Valentines treat. We had some topped with ice cream while we watched a BBC detective series DVD on the TV, and it was delicious. And I didn't even get the job of cleaning the pan...
Z6KD4mh.jpg
 
Back
Top Bottom