One of the most interesting things in the Butcher’s pot is that despite it being a truly Hungarian dish it does not contains paprika powder at all. At least not my version. The smoky bacon gives a great start for the hearty pot, the runner beans and the gherkin balance it perfectly, turning the dish into a summer stew. Egg barley or small pasta is ideal for the side dish but some salty boiled potato can also do the trick.
800 g pork joint (rind removed)
1 large onion
2 cloves of garlic
150 g bacon (cubes)
2 tablespoon sunflower oil
1 tablespoon marjoram
150 ml dry white wine
150 g long runner beans
1 teaspoon dill
150 ml sour cream
1 tablespoon of corn flour
Remove any extra fat from the meat then slice up into long strips.
Brown the onion and bacon in oil, add the garlic, the chopped tomato and the meat, then season with marjoram, salt and pepper. Cook for 5 minutes before adding the white wine. Cover with a lid and cook on low for 45 minutes.
Cut up the gherkin into long pieces, chop the runner beans in half. When the meat is almost done add the green vegetables and cook for an extra 5 minutes.
Mix the sour cream with the corn flour and pour into the pot. Season with salt and pepper if you need to, add the dill and cook for an additional 5 minutes.
Serve hot with egg barley or rice.
Tip: Sprinkle some chopped fresh dill to the top of your dish
Calories and nutrition:
Calories: 478 Carbs:15.8 g Protein: 29.6 g Fat: 28.7