Very similar...Like this?
By all means! We'll pass it on some more!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.
Homemade seafood platter of squid rings , monkfish and lemon sole goujons with homemade coleslaw and tartare sauce .
Scrumptious .
OK so here it is.By all means! We'll pass it on some more!
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!
For two people.... Try 3 heaped teaspoons to start with.... See if it looks red enough.Might have a bash at thatwhen you say heap of paprika, how much is that? Tablespoon? Two tablespoons?
Thanks man, I emailed it to my wife's phone.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!
Need a hunk of buttered bread to go with that, good stuff man!
Was it milk poached, Chris? If so, a really quick sauce can be made from the milk by pouring it gradually into a butter/flour mix. Dash of white pepper. Champion!
Damn good, regardless. We had exactly this the night before last.
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