Porkolt beef
Instructions
You can use meat from different cuts of beef, as long as they are reduced to uniform sized cubes (3 cm per side) to ensure uniform cooking.
Peel the onions and cut them into slices, then slightly brown in a pan with lard warm, over low heat for 5 minutes.
Add the paprika, stir and let the sauce, browned then sprinkle with two tablespoons of water.
Salt the meat cubes and put them in the saucepan.
Brown them lightly on each side, then add plenty of water, cover the Pan and simmer for 2 hours-2 hours and a half.
Wash the peppers, give them the seeds and white membranes and cut the flesh into small pieces.
Clean the tomatoes and divide them into wedges.
When they are spent two-thirds of the cooking time, put in casserole the tomatoes, peppers and the garlic cloves finely chopped.
Finish cooking and serve.
Ingredients and dosing for 8 persons
- 900 g of beef (shoulder)
- 150 g of onions
- 50 g of pork lard
- 1 tablespoon of sweet paprika powder
- Salt
- 3 red peppers
- 2 tomatoes
- 2 cloves of garlic