This is from a Nigel Slater column in the Observer and is similar to Pörkölt, but with the addition of porcini and red peppers.
First put the porcini in to soak. 15-20 minutes is fine if you use recently boiled water
Set the oven to 140C gas mark 1
Peel & slice onions & soften them in the oil in a heavy pan
If using a fresh chilli, chop & seed, otherwise bung in the dried whole one, & stir in along with the paprika, cook for a couple of minutes
Remove all the above from the pan & set aside
Turn up the heat a bit & add the meat & brown
Return the onions etc to the pan, sprinkle with the flour
Add the porcini (plus the soaking liquor), the peppers and the tomatoes and stock and caraway seeds and bring to a simmer
Season (if you haven't already), put a lid on and put in the oven for one and a half hours
One it's done, add the soured cream & stir gently
Serve
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1230 | ||
Calories from Fat: 1119 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.4g | 166 % | |
Saturated Fat 45.4g | 227 % | |
Monounsaturated Fat 59.6g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 139mg | 43 % | |
Sodium 1167.5mg | 40 % | |
Potassium 631.8mg | 17 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 9.1g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1230
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