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Slow cooker paprika pork

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Prep time Cook time Difficulty Views Rated (2) Recipe #
15m 8h 1-Piece of cake 16526
5 stars
Added by claire on 4 November 2011
islaygirl forked this on 4 January 2012 (1 descendant)

Description (Some HTML is OK)

This is a classic Eastern European stew. Spicy and warming. With beef it would be goulash but in our family we call it porkalt - I've no idea why. If you can't get smoked paprika it tastes fine without it, but the smoky paprika you get a certain extra magic.


Makes 8 servings

  • 2 tbsp oil
  • 2 packs (about 1kg) diced pork
  • 1 large onion
  • 1 tbsp flour
  • 2 peppers (red, yellow or green)
  • 2 cloves garlic, chopped
  • 1 tsp hot paprika
  • 1 tsp smoked paprika
  • 2 tins tomatoes
  • 1 tsp salt
  • 1 chicken stock cube
  • some water
  • soured cream

Preparation (Some HTML is OK)

Toss the pork in flour and some salt and pepper. In a casserole dish that can go in the oven, first fry off the pork in small batches in very hot oil and set aside when starting to turn brown. Roughly chop the onion and saute gently in the left over oil for about 5 mins. Then add the peppers, garlic and the meat. Stir in the 2 types of paprika and then add the tinned toms, crumbled stock cube and a little salt. Finally top up with a little water.

If you have a slow cooker, cook for about 8 hours or overnight. Alternatively, cook at about 120'c for 4 hours.

Serve with a good dollop of soured cream.

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Comments (1)

  • Row said on 22 Nov 2011:

    really nice - didn't do it for 8 hours, more like 5, but v tasty.

    Row tried this and rated it 5 stars

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