Tarhonya Meat Stew with Cucumber – Don’t Lose This Recipe!

Ingredients:

• 500 g pork or chicken, diced
• 2 tbsp oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp sweet paprika
• 200 g tarhonya (Hungarian egg barley)
• 600 ml broth or water
• Salt and black pepper to taste
• 1 tomato, chopped
• 1 green pepper, chopped
• Fresh cucumber, sliced, for serving

Instructions:

1. Heat oil in a large pan and sauté the onion until soft.
2. Add garlic and paprika, stirring quickly.
3. Add the meat and cook until lightly browned.
4. Stir in the tomato and green pepper.
5. Add the tarhonya and mix well.
6. Pour in the broth or water and season with salt and pepper.
7. Cover and simmer for 20–25 minutes, stirring occasionally, until the tarhonya is tender and pleasantly moist.
8. Add a little extra broth if needed to keep it from drying out.
9. Serve hot with fresh cucumber on the side.