Pörkölt

From Wikipedia "Pörkölt (Hungarian pörkölt) is one of the ways to cook stew in Hungarian cuisine. Unlike paprikash, it does not use sour cream. Boneless meat (beef, pork, lamb, chicken, liver and sometimes tripe) is lightly fried. , and then stewed for an hour in a sauce with sweet paprika, fried onions and lard, sometimes with garlic and green pepper. Water is added in the volume of meat. Potatoes can be added to the porkelt or it can be offered as a side dish to a dish.
There was pork and bell pepper available, I decided to make paprikash, but there was no sour cream ...
But it turned out that without sour cream, this is a very tasty dish-perkölt or perkölt-meat, stewed with peppers and tomatoes, very tasty, aromatic, with a rich peppery taste. And so ...

Ingredients

• pork 700 g
• onion 2 heads
• sweet pepper 3-4 pcs
• tomatoes (or tomatoes in sob. juice) 3-4 pcs
• tomato puree 1 tbsp (or 2 tablespoons good tomato sauce)
• garlic a couple of cloves
• ground red pepper - paprika (or more, according to your taste) 1 tbsp.
• salt

Directions

1. In a saucepan or skillet with a thick, wide bottom, heat the oil and fry the chopped onions until transparent. Cut the meat into 3 by 3 cm pieces and place in the pan with the onion. Fry quickly, turning over until golden brown all the time. Then add the chopped into pieces. tomatoes and stew a little all together, about 15 minutes Then add tomato puree to the meat, salt, pepper and add chopped garlic. Wash the pepper, dry it, cut into rings and add to the meat. Cover the pan and simmer for 35-40 minutes over low heat until the meat is tender and the sauce thickens.