ReceptnaptárStuffed red peppers in sour cream sauce
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Ingredients
Method
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- Cut out the seed core of the peppers along with the stem, soak in cold water for a few minutes, then drain in a colander.
- Steam the diced pork with the onion in lard, covered, over low heat for about 20 minutes until tender, then let cool.
- Grind or finely chop the cooled meat.
- Meanwhile, steam the 200 ml rice in a little lard and water, covered, until half-cooked (about 8 minutes).
- Mix the ground meat with the half-cooked rice, salt it, add the egg, and work together thoroughly.
- Stuff the hollowed peppers with the mixture.
- In a larger pot, melt the 2 tbsp lard, add the 1 tbsp rice and the chopped onion; once the fat is hot, add the stuffed peppers.
- Pour in the 200 ml water, cover, and simmer over low heat for 30-35 minutes until the peppers soften.
- Sprinkle with the flour, pour over the sour cream, mix in well, and bring to a boil; it's ready as soon as it comes to a boil.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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