PORKOLT WITH NOKEDLI AND CUCUMBER SALAD (Hungarian)

Ingredients:


1.4kg veal (leg, shoulder) diced into 2cm cubes - Beef (chuck steak, gravy beef) or pork (neck, leg) can also be used.

100ml oil

1 large onion, finely chopped

20g sweet Hungarian paprika

5g salt

200ml stock or water

3 cloves garlic

1 tsp Erôs Pista (Hungarian chilli paste)

3 medium banana chillies (250g), roughly chopped

1 large tomato, roughly chopped



Nokedli (Galuska)

The dough just needs to be lightly combined. Over mixing will make this dumpling blend unworkable.

800g flour

4 eggs

Pinch salt

650ml water

Melted butter or oil



Cucumber Salad

1.5kg continental cucumbers, peeled and finely sliced

50ml white vinegar

80g sugar

Pinch salt and pepper

1 clove garlic, crushed

Directions:

1. Sauté onions in oil until golden.

2. Remove from heat and add the paprika ensuring the bright redness and exquisite flavour is released and not burned by the hot oil.

3. After a minute of constant stirring, add stock and return to heat.

4. Reduce until concentrate.

5. Add the cubed meat, salt, crushed garlic and the Hungarian chilli paste and stir well. Cook until meat is half cooked - 30 to 60 minutes, depending on meat,.

6. Add banana chillies and tomato, season and continue to cook until meat is tender

7. Serve with nokedli and cucumber salad.



Nokedli (Galuska)

1. Bring 5 litres of water to the boil with 20g salt.

2. Beat eggs, water and add to sifted flour and salt.

3. Combine lightly and push through dumpling strainer with a spatula into the boiling water.

4. Remove dumplings with a slotted spoon when they rise to the surface of the water.

5. Roll in melted butter or oil before serving.



Cucumber Salad

Mix cucumber gently together with sugar, pepper, salt, garlic and vinegar. Leave in the fridge for couple of hours for the flavours to develop and for the salad to reach serving temperature. It can be served with sprinkled paprika on top; this will not change the taste, but will make the dish more attractive.