Pork Paprikash with Green Beans
Pork Vegetables Meat Dishes Romanian
From today to tomorrow. This is the kind of food that is better reheated, after it sits for a while. I made this pork paprikash on Friday evening with the last fresh green beans of the year and had food all weekend. I knew we would need some protein after running on Sunday at the Corporate Cross.
Ingredients
600 g pork leg
600 g yellow green beans (flat or round)
1 large onion (about 200 g)
1 level tablespoon sweet paprika
1/2 bell pepper (yellow)
1 small ripe tomato
200 g heavy sour cream (25%)
2 tablespoons all-purpose flour (40 g)
salt, black pepper
3 tablespoons oil
2 tablespoons flour (for dusting the meat)
Servings: 4-5
How to prepare pork paprikash with green beans
- Wash the green beans and snap them into 3-4 cm segments.
- Cut the pork leg into thin slices, perpendicular to the grain. Pound the slices with a mallet as for schnitzels. Season with salt and black pepper on both sides. Dredge the meat slices through white flour and shake off the excess.
- Heat the oil in a pot and fry the meat slices on both sides until lightly browned (about 2 minutes per side). Fry them in batches so they are not crowded. If necessary, add a little more oil for each batch of meat you fry. Transfer the meat to a plate.
- Saute the onion in the remaining fat until very soft (about 5 minutes).
- Remove the pot from heat and add the paprika. Stir well until the onion is uniformly colored.
- Place half of the meat slices over the onion. Put half of the green beans on top. Place the remaining meat and the rest of the green beans on top. Intersperse slices of bell pepper and tomato among the green beans.
- Cover everything with water (just enough to barely cover everything; I put almost 1 liter). Sprinkle salt to taste.
- Bring to a boil. Simmer over medium-low heat, uncovered, for 35-40 minutes (check that the green beans are cooked after this time).
- Mix the sour cream with the flour in a bowl. Add 3 ladles of the hot liquid from the pot one at a time, stirring to blend.
- Reduce the heat under the pot so the contents no longer boil. Add the sour cream mixture. Stir and keep over low heat until the sauce thickens (about 10 minutes). During this time, do not let the contents boil and stir often to feel how it thickens. Adjust the seasoning with salt.
- It is better reheated, after it sits for a while.
