Pork shoulder paprikash with sour cream

Tip: tap a step to mark it as done.

1. Onions

   8 min

   Pat the meat dry with a paper towel and cut into roughly 3 cm cubes. Cook the finely chopped onions in the lard until golden.

2. Meat

   7 min

   Add the meat, season with salt and pepper, and cook, stirring occasionally, until it is no longer pink on any side.

3. Paprika

   2 min

   Remove the pot from the heat, stir in the ground paprika, and immediately pour in the water so the paprika does not turn bitter. Cut the bell pepper into pieces and add it to the pot.

4. Simmer

   1 hr 15 min

   Cover and simmer over low heat for about 1 hour 15 minutes, until the meat is tender. Add water as needed.

5. Sour cream

   5 min

   Mix the sour cream with the flour and a little of the hot cooking liquid. Pour into the pot and simmer for 5 minutes, stirring. Adjust the seasoning with salt.

6. Serve

   Serve with halušky (small Slovak dumplings) or pasta.

Tip: Cut the pork shoulder into larger cubes for paprikash—they shrink during the long simmer, and smaller pieces would fall apart.

This recipe was translated from the Slovak original: Bravčové pliecko na paprike so smotanou