Szeged's traditional house

Ingredients for 4 servings:

• 600 g pork (shoulder)
• 1 large onion(s)
• 80 g clarified butter
• 1 tsp paprika powder, mild or hot, depending on your taste
• Salt
• 2 bell peppers, red
• 1 large tomato(s)
• 250 g pearl barley (egg barley)
• Water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Szeged meat with egg barley – a typical Hungarian dish

Cut the meat into 2 cm cubes. Finely chop the onion. Heat half of the fat and fry the onion until golden brown. Remove from the heat, sprinkle with paprika, and add 100 ml of water. Reduce the heat to low until the liquid evaporates. Then add the meat, season with salt, and simmer covered. Add a little more water if necessary. Cut the hollowed-out peppers and tomato lengthwise into large pieces and add to the half-cooked meat. Fry the egg pearls in the remaining heated fat, stirring constantly, until golden brown, and add to the almost cooked meat. Add enough warm water to cover. Add more salt if necessary and cook covered in the preheated oven for about 15 minutes. Serve with fresh seasonal salad or pickled vegetables. Pickled gherkins, peppers marinated in vinegar, or mixed pickles go particularly well with the meat. TIP: Egg barley is a popular Hungarian dish made from small grated egg noodles. Alternatively, you can use “Riebele,” which we eat as a soup garnish.