I've made Chicken Paprikash many times and love it. So when I saw this recipe in a supermarket magazine, figured I'd try it.
Got a 2.5 pound chunk of boneless pork butt on sale. I followed the recipe, cutting off lots of fat, and the pork was VERY tender in about 6 hours. I had plenty of time to chill the liquid and skim off all the solidified fat.
I didn't have enough sweet paprika so I used half smoked paprika.
It's delicious! Didn't need a knife.
Lee
Got a 2.5 pound chunk of boneless pork butt on sale. I followed the recipe, cutting off lots of fat, and the pork was VERY tender in about 6 hours. I had plenty of time to chill the liquid and skim off all the solidified fat.
I didn't have enough sweet paprika so I used half smoked paprika.
It's delicious! Didn't need a knife.
Lee
