Main courses
Pork stew Bakony style
Ingredients
50dkg
of pork leg or shoulder
little
oil
salt
freshly ground black pepper
20 dkg
smoked bacon with little fat
1
onion
1
peppers
1
tomato
20 dkg
champignons
to taste
grounded red pepper
2 dl
Mizo sour cream (20%)
1 dl
Mizo cooking cream (20%)
2 tablespoons
flour
cooked pasta or “galuska” dumplings
Instructions:
Cut the meat into cubes, fry in oil until white, then add salt and pepper. Pour over approx. 2 dl of water and simmer until soft under a lid.
Cut the bacon into small strips and fry in its own fat. Meanwhile, chop the peeled onion, core the peppers then slice them together with the tomato and mushrooms. Sauté the onion on the bacon fat, then add the mushrooms, peppers and tomato, and sprinkle with red pepper. Pour over approx. 1 dl of water, add salt, pepper to your taste, then boil them together. Add the half-softened meat together with its juice, and continue to cook over low heat. When the meat is it is soft, make a roux with the sour cream and flour until it is lump-free, carefully pour it onto the stew and bring it to a boil. Serve with cooked pasta or dumplings.