Playground in Hungarian

Main dishes

Ingredients

• 1 kg pork (neck)
• 1 cup broth
• 1 bulb
• 2 sweet peppers (can be frozen)
• 150 g of frozen mushrooms
• 2 st. l. flour
• 2 cloves garlic
• 1 st. l. paprika powder
• ½ hot pepper pods
• 2 tomatoes
• white beans (optional)
• parsley greens
• seasonings (thyme, marjoram, coriander, dried paprika malt - petals, dried roots.)
• pepper, salt.
• about 1.2 kg of potatoes
• 1 egg
• 2 teaspoons flour
• ½ onions,
• 2 cloves garlic
• salt and pepper
• oil for frying
• thick cream
• dill or parsley
• fermented cabbage

Directions

1. Cut the meat into pieces about 2x2 cm in size and fry until crisp. Transfer to a stew pan.
2. Cut the onion, lightly fry and mix with the paprika. Allow the paprika to soak in the fat.
3. Add diced bell peppers and mushrooms to the pan with onions.
4. Stew until the peppers soften.
5. Sprinkle with flour, mix and allow the flour to fry lightly.
6. Add broth or water and cook for a couple of minutes.
7. Transfer the contents of the pan to the meat. Bring to a boil, reduce heat to low and simmer under the lid for half an hour.
8. Peel the tomatoes, cut into cubes, finely chop the garlic and hot pepper
9. Tomatoes, garlic, hot peppers, spices add to goulash. Continue to simmer for another hour and a half.
10. At the very end of cooking, throw in the chopped greens. Fix with salt.
11. While our goulash is cooking, peel the potatoes and grate on a fine grater. Grate half an onion and garlic there.
12. Beat one egg, add salt, flour, pepper, mix.
13. In a large frying pan pour oil and lay out the potatoes, 6-8 mm thick.
14. Fry over medium heat.
15. When a crust forms at the bottom, turn the flint with two spatulas to the other side.
16. Transfer to a plate.
17. Generously put goulash on one half
18. Wrap and cover with the second half, give without sparing sour cream, sprinkle with herbs.
19. Put sauerkraut salad on the side.