Dinner
Tochitură – Romanian pork stew
Romanian pork stew with sausage and egg, served with mămăligă and telemea — a hearty, rustic dish from the Moldavia region.
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Rate:
55 min total
4 servings
Easy
Ingredients
servings
Units
Ingredients
- 1.1 lb Pork, diced
- 7.1 oz Romanian sausage or kielbasa
- 4 stk Eggs
- 2 tbsp Tomato paste
- 1 tsp Paprika
- about 0.4 cup Red wine
- 0 Salt to taste
- 0 A little oil or fat as needed (for browning)
- 0 Telemea or fresh brined cheese, grated (for serving)
Instructions
- 1
Brown pork well in a hot pan
- Brown the pork well in a hot pan in a little oil or in the fat rendered from the sausage. Remove the meat, then fry the sausage slices in the same pan. Season with salt to taste.
- 2
Add tomato paste and paprika
- Add tomato paste and paprika, stir and pour in wine. Return meat to pan.
- 3
Simmer 25–30 min until meat
- Simmer 25–30 min until the meat is tender and the sauce is thick. If the pan threatens to dry out before the meat is tender, add a splash of water and continue.
- 4
Fry eggs separately and place
- Fry eggs separately and place them on top of the stew. Serve with mămăligă and grated telemea or fresh brined cheese.
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Details
Dietary
Allergens
Eggs
Author
N
Nordmad
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Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
N
Nordmad