Rabbit Goulash Stew

Name: Rabbit Goulash Stew (Nyúlpörkölt)
Cuisine: Hungarian
Ingredients: 30 ml/2 tbsp vegetable oil; 1 onion, finely chopped; 1 kg/2¼ lb rabbit pieces; 5 ml/1 tsp sweet paprika; 3 green (bell) peppers, thinly sliced; 2 ripe tomatoes, chopped; 200 ml/7 fl oz/scant 1 cup chicken stock; 1 extra green (bell) pepper, sliced thinly, to garnish; sautéed potatoes, rice or dumplings, to serve; sautéed potatoes, rice or dumplings, to serve; sautéed potatoes, rice or dumplings, to serve; salt and ground black pepper; salt and ground black pepper

Nyúlpörkölt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

A traditional Hungarian goulash has the texture of a soup. This goulash stew has a much thicker sauce. It can be served as a hearty main course, accompanied by potatoes, rice or dumplings. Pörkölt-style dishes can also be made using pork or beef.

Ingredients

30 ml/2 tbsp vegetable oil
1 onion, finely chopped

Europe
Hungary
Main course
Stew
Gluten-free
Low carb
High protein
Keto
Low calorie

Method

Heat the oil in to a heavy flameproof casserole dish. Fry the onion with the rabbit pieces. Season to taste with salt and pepper.
Add the paprika, the green peppers and the tomatoes, and stir the mixture to combine.

PER SERVING: Energy 229kcal/957kJ; Protein 24g; Carbohydrate 8g, of which sugars 6g; Fat 12g, of which saturates 3g; Cholesterol 86mg; Calcium 64mg; Fibre 3.4g; Sodium 243mg