Hungarian Letscho – Pork Fillet Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 1 large onion (s)
- 1 glass Letscho
- 1 can (s) tomato (s), chopped
- 1 tablespoon tomato paste
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 green pepper (s)
- 30 g butter
- 3 cloves garlic
- 0.25 teaspoon ¼ caraway powder
- 1 teaspoon paprika powder, hot pink
- 2 teaspoons paprika powder, noble sweet
- 0.5 teaspoon ½ marjoram
- 0.5 teaspoon ½ basil
- 0.5 teaspoon ½ thyme
- 0.25 teaspoon ¼ rosemary
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork tenderloin into medallions. Fry briefly on both sides in 15 g butter in a casserole and set aside.
- Melt another 15 g butter to the rest of the brew and sauté the onion, cut into small cubes. Add tomato paste and sauté briefly. Add the letscho and tomatoes, press the garlic and add it too. Season with caraway, hot peppers, sweet paprika, marjoram, basil, thyme, rosemary and a pinch of salt and pepper. Now stew this for 15 minutes with the lid in the pot. Then add the pork medallions and cook for another 15 minutes. Cut the peppers into pieces and add to the saucepan, cook for another 30 minutes.
- Boiled potatoes with parsley are highly recommended.
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