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Freshly cooked Brass贸i Apr贸pecsenye with diced potatoes and spices.

Brass贸i Apr贸pecsenye

Brass贸i Apr贸pecsenye is a true Hungarian classic, popular not only for everyday meals but also for family gatherings. Its history originates from Brass贸 (Brasov), and the dish quickly spread throughout Hungary, where lovers of meat dishes swear by its simple yet delicious flavors. The main ingredient is pork, which is diced and pan-fried in a garlic, paprika, and onion-based stew sauce, then served with crispy fried potatoes.

Brass贸i Apr贸pecsenye is a great choice for a weekend lunch or dinner and is easy to prepare. The dish is characterized by the perfect harmony of meat and potatoes, while the stew-based sauce adds a rich flavor to the dish. Brass贸i Apr贸pecsenye is popular not only among Hungarians but also among foreigners who gladly taste it when they first encounter Hungarian cuisine.

Prep Time 10 min
Preparation 50 min
Total 1 hr
550 Kcal
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Ingredients for this recipe

Servings: 5
猸 500 g Pork Thigh
猸 500 g Potatoes
猸 1 Onion
猸 3 cloves Garlic
猸 1 tbsp Hungarian Sweet Paprika
猸 1 tsp Salt
猸 0.5 tsp Black Pepper
猸 3 tbsp Oil
猸 200 ml Water
猸 1 bunch Fresh Parsley

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    Preparation Steps

    1

    Peel and dice the potatoes, then parboil them in salted water. Drain well.

    2

    Dice the pork into small cubes. Finely chop the onion and saut茅 in oil until translucent.

    3

    Add the pork and cook until lightly browned. Season with salt, pepper, and Hungarian sweet paprika.

    4

    Pour in the water, cover, and simmer until the pork is tender.

    5

    Once the pork is tender, add the parboiled potatoes and saut茅 together for another 5-10 minutes.

    6

    Serve sprinkled with fresh, finely chopped parsley.