Tarhonyás Hús
Hearty Hungarian one-pot stew of tender diced pork simmered in a paprika, onion, and pepper gravy, cooked together with toasted egg barley (tarhonya).
Ingredients
- • 500g pork shoulder, diced into 2cm cubes
- • 250g Hungarian tarhonya (egg barley)
- • 2 medium yellow onions, finely chopped
- • 2 tbsp sweet Hungarian paprika
- • 1 Hungarian wax pepper (tv paprika), diced
- • 1 ripe tomato, diced
- • 2 tbsp lard, 600ml warm broth
- • Salt, freshly ground black pepper and caraway seeds
Preparation Steps
Heat 1 tbsp lard in a heavy Dutch oven. Sauté the chopped onions until golden, remove from heat and stir in sweet paprika and a pinch of ground caraway. Add the diced pork and brown on all sides.
Add diced wax pepper, tomato, salt, and 150ml broth. Cover and simmer gently over low heat for 25 minutes until the pork is nearly tender.
In a separate pan, toast the tarhonya in 1 tbsp lard until uniformly golden brown. Pour the toasted tarhonya into the simmering pork stew.
Add the remaining hot broth, cover tightly, and simmer on gentle heat for 15 to 18 minutes until the tarhonya is tender and has absorbed the savoury paprika juices. Serve with pickled cucumbers.