Paprikaš

Did you know that Paprikash is a traditional Hungarian dish?

In essence, in preparing this modest meal, we have not significantly deviated from the traditional Hungarian approach. What they definitely add is sour cream, just before the end of the simmering and before serving. I like a milder variant, without sour cream, which I sometimes replace with a spoonful of Greek yogurt with just serving.

Ingredients for 4 people: 

800 grams of meat (I made stew in the above photo from turkey slices but you can use chicken or veal. The length of the simmering depends on the choice of meat.)
2 onions (medium size)
3 yellow peppers
2 red peppers
1 larger tomato
2 tablespoons tomato puree
2 full tablespoons of red grounded pepper
Salt, pepper, dry parsley and celery
3 cups of stock of your choice (or 3 cups of water with soup cube)
Spoon butter and olive oil.

Process:
Sautee the onion in the butter melted with a few tablespoons of olive oil. Add the tomato puree, spices, and simmer for a few more minutes before adding the diced meat. When the meat changes color, add the peppers and tomatoes, also cut into cubes. Simmer for about ten minutes before adding the first cup of stock. Cover and simmer over low heat, gradually adding the remaining two cups of stock. If you mix it with chicken, simmer the stew for at least 40 minutes, with turkey for about an hour and with veal around 80 minutes.

Paprikaš

Jeste li znali da je Paprikaš tradicionalno mađarsko jelo? 

U suštini, mi se u pripremi ovog skromnog obroka, nismo bitno odmakli od tradicionalnog mađarskog pristupa. Ono što oni obavezno dodaju je pavlaka (vrhnje), pred sami kraj krčkanja a prije serviranja. Ja volim blažu varijantu, bez vrhnja, kojeg ponekad zamijenim kašikom grčkog jogurta uz samo serviranje.

Za 4 osobe:
800 grama mesa (paprikaš sa fotografije sam radila od pureće šnicle. Možete koristiti piletinu ili teletinu. Od izbora mesa ovisi dužina krškanja.)
2 glavice luka (srednje veličine)
3 žute paprike 
2 crvene paprike 
1 veći paradajz 
2 kašike paradajz pirea 
2 vrhom pune kašike aleve paprike 
So, biber, suhi peršun i celer. 
3 šolje temeljca po izboru (ili 3 šolje vode s kockom za supu)
Kašika putera i maslinovo ulje. 

Process:
Na puteru rastopljenom s nekoliko kašika maslinovog ulja predinstajte luk. Dodajte paradajz pire, začine, pa dinstajte još nekoliko minuta prije nego dodate meso isječeno na kocke. Kada meso promijeni boju, dodajte paprike i paradajz, također isječeno na kocke.

Dinstajte desetak minuta prije nego dodate prvi šolju temeljca. Poklopite i krčkajte na laganoj vatri uz postepeno dodavanje preostale dvije čaše temeljca. Ako ga sremate s piletinom, paprikaš krškajte najmanje 40tak minuta, s puretinom blizu sat a s teletinom cc 1:20h.