Goulash of green beans
When thinking of Hungarian goulash, the first thing that springs to mind is beef, but pork was -and is- the most eaten meat in Hungary, and not at all a stranger in the goulash cauldrons, as we can see for instance in the famed Jókai goulash or the maybe even more renowned Székelykáposzta. In this goulash, too, pork is used. Together with the green beans, potatoes, peppers and tomatoes this recipe will garantee a wholesome and very tasty meal.
For this goulash of green beans and pork we need:
50 gr. (1.7 oz.) smoked bacon
500 gr. (17.63 oz.) pork
1 tsp. hot paprika
500 gr. grean beans
500 gr. potatoes
2 bell peppers
1 dl. (0.35 pt) yogurt
1 tbsp. flour
Cube the bacon and chop the onion. Sauté them together in a little oil until the onion is translucent. Meanwhile, cut the pork in not too small cubes. Increase the heat and add the pork. Sauté quickly until browned on all sides.
remove the pot from the fire and stir in the paprika. Quench with a glass of water and put it back on the stove. Cover with a lid and let it simmer for half an hour.
In the meantime, clean the green beans and peel the potatoes. Cut the beans in half and the potatoes in cubes. Cut the paprika in strips and the tomato to pieces. Add it all to the goulash, together with enough water to cover it barely. Bring to a boil and let it gently simmer until the meat is done.
Mix the yogurt with a spoonful of flour. Mix it into the goulash and let it cook for a few minutes more until it thickens.