Pork paprika with new potatoes

Name: Pork paprika with new potatoes - Marinela E.
Ingredients: 600 g pork meat; 1 kg new potatoes; 1 large onion; 1 carrot; 1 red bell pepper; 1 tomato (I used canned); 4 tablespoons oil; thyme; fresh parsley; chili; paprika; salt; pepper

Meat - Pork paprika with new potatoes by Marinela E. - Recipia

Pork Paprikash with New Potatoes If you're looking for a delicious, comforting, and flavorful recipe, pork paprikash with new potatoes is the perfect choice. This traditional dish brings together rich flavors and simple ingredients, transforming into a main course that will delight the whole family. Plus, it's a straightforward recipe, ideal for both beginners and experienced cooks. Let's begin the culinary adventure! Preparation time: 20 minutes Cooking time: 1 hour Total time: 1 hour 20 minutes Servings: 4-6 Ingredients - 600 g pork (choose the best quality meat, preferably from the shoulder or neck) - 1 kg new potatoes (preferably small and nice, for better texture) - 1 large onion (a sweet onion will add a pleasant flavor) - 1 carrot (for a touch of natural sweetness) - 1 red bell pepper (for a splash of color and crunch) - 1 tomato (or canned, for ease of preparation) - 4 tablespoons oil (sunflower or olive oil is ideal) - 1 teaspoon dried thyme - 1 bunch of fresh parsley (finely chopped, for garnish) - 1/2 teaspoon chili (for those who prefer a bit of heat) - 1 teaspoon sweet paprika - Salt and pepper, to taste Preparation Technique 1. Preparing the meat: Rinse the pork under cold running water. Gently pat it dry with a paper towel and cut it into cubes of about 3 cm. This size will allow for even and quick cooking. 2. Heating the oil: In a large pot, add the oil and heat it over medium heat. Test the temperature by adding a piece of meat; if it sizzles, it's time to add the rest. 3. Cooking the meat: Add the meat cubes to the pot and sauté, stirring occasionally, until they are golden and seal in their juices. This step is essential for achieving a deep flavor. 4. Adding spices: Sprinkle dried thyme over the meat and add enough warm water to cover it. Cover the pot and let it simmer on low heat for about 30 minutes. This step will allow the meat to become tender and full of flavor. 5. Preparing the vegetables: In the meantime, prepare your vegetables. Peel and slice the onion into thin strips (julienne), chop the carrot and bell pepper into large pieces, and dice the tomato. Adding vegetables to the meat will bring wonderful texture and fresh flavor. 6. Adding the vegetables: Once the meat begins to become tender, add the onion, carrot, bell pepper, and tomato to the pot. Season with salt, paprika, and pepper to taste. Cover and let it simmer for another 10-15 minutes. 7. Preparing the potatoes: In another pot, boil the peeled and cubed potatoes in salted water. Cook them until they are tender but not too soft, so they don’t fall apart. 8. Combining the ingredients: When the meat is nearly cooked, add the potatoes to the pot. Gently stir so that the potatoes coat in the flavorful sauce. Let everything simmer together for another 5-10 minutes. 9. Finishing the dish: Finally, sprinkle fresh chopped parsley on top and gently mix. This will add a fresh note and a vibrant look to your dish. Serving Pork paprikash with new potatoes is best served alongside a crisp green salad to balance the rich flavors. A slice of fresh bread will be the perfect accompaniment to savor every drop of delicious sauce. If desired, you can add a spoonful of sour cream on top for an extra creaminess. Practical Tips - Choosing the meat: When selecting pork, opt for cuts with a little fat, as they will add juiciness and flavor to the dish. - Slow cooking: If you have time, you can let the dish simmer longer, which will make the meat even more tender and intensify the flavors. - Variations: You can add other vegetables like zucchini or peas to diversify the recipe. Additionally, for a spicier paprikash, you can add fresh chili peppers. Nutritional Information This recipe provides a balanced meal, rich in protein from the pork, carbohydrates from the potatoes, and vitamins from the vegetables. A serving contains approximately 500-600 calories, but this number can vary depending on the amount of oil used. Frequently Asked Questions - Can I use chicken instead of pork? Yes, you can adapt the recipe using chicken, but the cooking time will be shorter. - What can I do if I don't have new potatoes? Regular potatoes work perfectly and can be cut into similar-sized cubes. - How can I store leftovers? You can keep the paprikash in an airtight container in the fridge, where it will stay fresh for 2-3 days. In conclusion, pork paprikash with new potatoes is a recipe that combines simple ingredients into a delicious dish. It is easy to make and will bring joy to every meal. I wish you happy cooking and bon appétit!

Pork paprika with new potatoes

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