ReceptnaptárPork stew with toasted egg barley (tarhonyás hús)
Tarhonya is an ancient dried egg pasta of Hungarian cooking, which the herders of the Great Plain long carried with them because it keeps for so long. Tarhonyás hús, meat with tarhonya, cooks this special pasta on a pörkölt base, so you get the stew and its side in a single pot. Toasting gives tarhonya its characteristic nutty flavour, so do not skip it.
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Ingredients
Method
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- Soften the onion in half the oil, sprinkle with paprika, add the meat, pepper and tomato, season and braise covered with a little water for 25-30 minutes.
- Meanwhile, in another saucepan, toast the tarhonya in the rest of the oil, stirring, until golden (5-6 minutes).
- Add the toasted tarhonya to the stew, pour in enough boiling water to cover it by two fingers and season with salt.
- Cook covered over low heat for about 20 minutes until the pasta is tender and has absorbed the liquid, stirring gently once.
- Serve with pickles; it keeps 3-4 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Toast the tarhonya until golden brown, stirring, because toasting gives it a deeper, nutty flavour and keeps the grains from sticking together.
- Add hot water to barely two fingers above the tarhonya, and top up later if needed, because it absorbs a lot of liquid.
- After cooking, let it stand under the lid for 5 minutes, so that the grains soak up the liquid and turn looser.
Frequently asked questions
What is tarhonya?
A dried egg pasta crumbled into tiny grains. In shops you can find it both with and without egg.
Which side dish or pickles go with it?
You do not need a separate side, because the tarhonya fills that role. Pickled gherkin or beetroot salad freshens it up.
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