Bacon, smoked (2)
Hungarian Pepper (3)
-- Serve With
Prep: - (20 min)
Run: - (1-3/4 hrs)
- Trim the PORK of excess fat and cut into strips about 2 inches
long and 1/4 inch on each side.
- Cut the BACON into dice about 1/4 inch on a side.
- Cut ONION in quarters lengthwise, then slice thin crosswise.
- Scald TOMATOES 1 minute in boiling water, quench in cold water,
peel and cut into chunks about 1/2 inch on a side.
- Char the skins of the PEPPERS with your propane blowtorch
and brush them off under running water (this prevents annoying curls of
skin floating in the stew). Core and cut into strips about 1/2 inch wide
by 1 inch long. Mix with the Tomatoes.
- In a well seasoned iron skillet, heat Lard and fry
Bacon until light golden. Remove to a heavy bottomed stew pot or
spacious sauté pan leaving as much fat in the skillet as
- Fry Pork in batches until lightly browned on all sides. Place
each batch in the pan with the Bacon leaving as much fat behind as
- Over moderate heat fry Onions until just starting to color.
Pour all into the pan with the Pork.
- Pour 1/2 c Water into the skillet, bring to a boil and scrape
up the fond adhering to the pan, then pour into the pot.
- Stir Paprika and Salt into the pot.
- Stir in enough Water to cover halfway up the contents. Bring
pot to a boil, then simmer covered over low heat for 45 minutes,
stirring a couple of times. Keep the water level about 1/2 way up on
- Stir in Tomato mix and simmer another 20 minutes. This should
end up with only a little liquid, so do some of the simmering uncovered
- Meanwhile set your Sour Cream out to warm to room temperature and
boil your Galuska.
- When nearly ready to serve, let it cool just a bit, then stir 2 T of
the sauce into the Sour Cream, then stir the Sour Cream mix
back into the pot. Bring it back just to a simmer for a couple of
- Put some Galuska at one side of each shallow bowl or deep plate,
and spoon Tokány to fill the rest.