John Myers
Pork Paprika Ragout
The perfect pork paprika ragout recipe with a picture and simple step-by-step instructions.
- 500 g Pork meat
- 3 Red pointed pepper
- 200 g Shallots
- 1 Onion
- 1 Solo garlic
- 3 tablespoon Olive oil for frying
- 2 Pinches Salt
- 1 half a teaspoon Smoked paprika
- 1 half a teaspoon Lemon pepper
- 1 half a teaspoon Roasted caraway seeds
- 1 tablespoon Tomato paste
- 100 ml Red wine
- 400 ml Meatsoup
- Rinse the meat with cold water and then pat dry thoroughly, then cut into cubes; Quarter the peppers lengthways, remove the seeds and inner skins and cut into cubes; Peel the shallots and halve lengthways, cut the onion into slices and finely chop the solo garlic. So much for the preparation.
- Preparation 2: warm a casserole dish over low heat. Heat the oil in a large pan and fry the meat cubes very quickly until brown. If you don’t have a large pan, it is better to fry in two batches. Gradually add the shallots and onions to the meat and brown them too.
- When everything has turned a nice color, lightly salt and sprinkle with the smoked paprika, lemon pepper and caraway seeds. Push the middle of the pan slightly free with the wooden spoon, add another teaspoon of oil and fry the tomato paste with the chopped garlic for a minute. Deglaze with red wine and pour everything into the warmed casserole. Simmer the roasted ingredients in the empty pan with the broth and also add to the casserole.
- Put a lid on and cook the ragout over a mild heat for 90 minutes. Fold in the diced paprika 5 minutes before the end of the cooking time and let simmer for another 5 to 7 minutes. Season to taste and serve … hmmmm! Incidentally, the dish did not need a sauce binding, was wonderfully creamy all by itself!
- I served ribbon noodles with it and a quick tomato plate as a starter.
Facebook Comments