Prep 15 mins
Cook 1 hr 30 mins
Almost every Hungarian would mention this dish if you would ask them to list the most typical summer meals. But this is not really Hungarian. A good examle of the complicated history of this nation, toltott paprika has its roots in Turkey, but by now it has developed as a real Hungarian dish. It can be prepared in different ways, the following recepe is my favourite and maybe that is the most "Hungarianised" version
- 50 -100 ml vegetable oil
- 1 large onion, chopped
- 3 tomatoes, cut in small pieces
- 2 -3 celery leaves, chopped
- 350 g tomato puree (tinned version)
- 1 beef stock cube
- 1 -2 tablespoon sugar (according to taste)
- 200 ml white wine
- 400 ml water
- 500 g ground pork, meet preferably low fat content, premium quality meat
- 100 g smoked bacon, chopped to very small pieces or minced together with the meet
- 150 g rice
- 1 egg
- 2 -3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon white pepper powder
- 1 teaspoon marjoram
- 8 -10 pieces of large yellow paprika green peppers, cut on the top and the seeds taken off
- 6 -8 pieces potatoes
- Boil the rice until it is half cooked.
- In the meantime mix the minced meat with the chopped bacon, the spices and the raw egg.
- After the rice is half cooked, add it to the mix.
- Put the oil and the onions in a large pot, which is large enough to hold all the paprikas and sauté for about 5 minutes.
- Add the chopped celery leaves, tomatoes, spices and tomato puree the wine and half the water.
- In the meantime wash all the green peppers (yellow paprika) an cut the top.
- Take the hearts out.
- Fill the stuffing though not too tight, some space is needd for the rice to grow.
- Put them in the boiling sauce and add the rest of the water.
- In case the number of paprikas are not sufficient to accommodate the stuffing, make balls of the meat stuffing and add them together with the stuffed paprika.
- Boil for approx 60- 70 minutes.
- Serve the boiled stuffed paprika with boiled potatoes and pour the sauce over.
- But to tell the truth, I never do that.
- I prefer the meal alone, or to be precise, with lots of fresh soft white bread.