Pork Paprikash with Bell Pepper
This pork paprikash gives a rich meaty taste and a bright sauce without long braising when the meat is already cooked ahead. Bell pepper and tomato paste make the dish more expressive, and it does not need a starchy side to work well.
Read
Video on the topic
Reviews
Notes
645
Servings: 1 (1 serving ≈ 395 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut the pork (120 g) into small cubes. Slice the onion (40 g) thinly, clean and cut the bell pepper (80 g) into strips, and mince the garlic (2 g).
Heat the vegetable oil (20 g) and cook the onion for 2-3 minutes. Add the bell pepper and cook for another 4-5 minutes, then stir in the pork, tomato paste (30 g), garlic, salt (2 g), and black pepper (1 g).
Pour in the water (100 g) and simmer for about 20 minutes until the sauce reduces slightly and thickens. Serve hot on its own or with a low-carb vegetable side.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Pork Paprikash with Bell Pepper", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Watch others from meat and chicken:
More marinades for meat:
We recommend reading:All articles
Share: