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Green pea goulash stew

Green pea goulash (borsópörkölt) is a very popular dish in Hungary, particularly for children. We eat it with dumplings (galuska) but it's very nice served with pasta or rice. This version is very easy to make, perfect for mid-week supper.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g green peas
  • 1 red onion chopped
  • 1 garlic crushed
  • 1 tsp sweet paprika
  • 1-2 pinch of sugar optional
  • 2 tsp oil
  • Water
  • Salt and pepper

Method
 

  1. Heat the oil in a saucepan, add the onion. When it's translucent, add the garlic and stir for a minute.
  2. Add the peas, then pour over a little water to cover them, then sprinkle with paprika and sugar. Sauté under cover for about 5 minutes.
  3. Add more water if the sauce is getting too sticky - but the stew shouldn't be thin. Cook for 10-15 minutes until the peas are tender and the paprika-sauce is thick.
  4. Season with salt and pepper.