With the Born in the EU project and in cooperation with chef Petr Cvan, we taste traditional dishes from different parts of Europe. With this Recipe we visited Hungary, the land of red peppers (spices) and goulash.

Ingredients:

Rule for 4 servings: 1 kg diced pork belly/td>750 g onion, finely chopped 4 pcs tomatoes, diced 2 pcs green fresh peppers, diced 1-2 pcs dried chillies 2 tbsp ground sweet (Hungarian) paprika freshly ground black pepper salt For tarhona: 1 package tarhoni (we can use bulgur)

Procedure:

Rinse the meat, skin if necessary, pat dry and cut into cubes, peel and chop the onion

.Melt about two tablespoons of pork fat in a saucepan and fry the onion over low heat, stirring constantly, add the meat and slowly fry

When the pieces of meat are “browned”, add a heaping tablespoon of sweet ground paprika. Stir. Quality Hungarian deli paprika is characterised by a full, really peppery flavour. You can also add half a teaspoon of Hungarian hot

Remove the pepper pods from the kernels, rinse and cut into smaller strips, add the peeled tomatoes that we have chopped into pieces beforehand, add the Vegetable Recipes to the meat, add about two more teaspoons of salt, stir for a while, still at a low heat. Then cover with a lid, remove the lid after 5 minutes.

When the Vegetable Recipes are fresh, the juices reach about halfway up the overall layer of the dish. That’s how it should be. Add a small amount of stock or white wine if necessary, then simmer slowly under the lid. Do not increase the heat!

In the meantime, in another pot, bring water to a boil, which you salt and put the tarhoña in it. Once it has floated to the surface, scoop it up with a colander and rinse it with water

When the meat is tender, uncover the dish, increase the heat and reduce to a thickened consistency by boiling. The perkelt does not melt on the plate and thanks to this we do not need to add any flour. This makes the recipe gluten-free.

Taste at the end, season with salt or hot pepper if necessary, and serve with cooked, drained tarhoni.

Recommendation:

You can see all the European recipes of the Born in the EU project on TV Yum from 2 – 9 March 2020 in prime time.

For more information visit: Cooking with the Born in the EU project

Video recipe:

Note:

About the “Born in the EU” project – The Born in the EU project is an information and educational project of the Agrarian Chamber of the Czech Republic. The aim of the project is to inform the general public about the quality of food production in the European Union countries. The Born in the EU project covers 5 main food categories: Meat and meat products, milk and dairy products, fruit and Vegetable Recipes, oils and last but not least wines. Communication activities are aimed at Czech and Slovak consumers. The Born in the EU project has been supported by the European Union with 70% of its funding.