Bored of the same old dinner? Tired of making the same meals? Try this new recipe for Veal Porkolt.
- 1 1/2 lb pie veal in one piece
- 1 oz pure lard
- 2 large onions finely chopped
- 1 tablespoon sweet paprika
- 1/2 teaspoon salt
- 1 tablespoon water
- 1 green pepper halved and seeded
- 1 large tomato halved
- 1 lb pasta shells or noodles cooked
- Cut the meat into large pieces of about 5 cm/2 inches.
- Heat the lard in a heavy-based saucepan and fry the onions until golden.
- Take the pan off the heat and add the paprika, stir thoroughly, then add the meat and return to a gentle heat.
- Stir and add the salt and the water. Cover and simmer slowly, stirring from time to time and adding a little more water should it look at all dry.
- After 30 minutes add the halved green pepper and tomato, cover and continue cooking until the meat is really tender; the longer and slower the better.
- Just before serving, remove the green pepper, chop up and combine with the veal. Turn the porkolt into a large warmed serving dish and surround with pasta shells or noodles.
- A boned knuckle of veal is the ideal joint for this Hungarian dish. 1-2 tablespoons of olive oil may be substituted for the lard to fry the onions.
Calories: 471 kcal
Carbohydrates: 62 g
Protein: 33 g
Saturated Fat: 3 g
Cholesterol: 93 mg
Sodium: 296 mg
Potassium: 699 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 1057 IU
Vitamin C: 23 mg
Calcium: 59 mg
Iron: 2 mg