- 4 cups cubed pork butt
- 1 tablespoon paprika
- 5 mushrooms, sliced
- 2 carrots, sliced
- 1 onion, chopped
- 1 green pepper, chopped
- 1 Hungarian pepper, chopped
- 1 jalapeno pepper, chopped
- Salt and black pepper
- 1/4 cup ground onions
- 4 eggs
- 3 potatoes, peeled and ground, starch reserved
- Salt and pepper
- 1 cup flour, plus more for thickening gravy
- Vegetable oil, for frying
- Sour cream, for serving
For the stew: Preheat the oven to 400 degrees F. Place the pork, paprika, mushrooms, carrots, onions, peppers, salt and pepper in a roaster and roast 45 minutes.
For the potato pancake: Mix the onions, eggs, potatoes with their starch and some salt and pepper. Add the flour until the batter becomes thick but not too thick. Heat oil until hot in a pan. Spoon the batter into the pan and form a pancake. Fry on one side until brown, then flip and continue frying until both sides are brown, about 6 minutes.
Check the pork to make sure it is fully cooked. Strain the juice from the meat and vegetables, add to a pan and simmer over low heat. Slowly add flour into the juices to thicken the gravy.
Place the meat and vegetables on top of the potato pancake, cover with gravy and serve with sour cream.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.