Peppered pork ragout with peas- Borsos tokány

This dish probably originated from Transylvania, which used to belong to Hungary long long time ago. It is said that the recipe originates from the time before red paprika appeared in Hungarian cuisine. Originally it was based on lamb meat, later on this place was taken by pork or beef. Nowadays, you can actually use all kind of meat you like. This dish is strangely similar to Hungarian stew (pörkölt) but the meat is not cut in cubes but stripes (=in old Hungarian language it means tokány). The another difference is the absence of red paprika powder and significantly much more ground pepper is added. Not to mention peas I added to enrich the meal.

Ingredients:

• 500 g pork fillet
• 2-3 tsp. lard
• 1 small cup of sour cream (tejföl)
• bacon
• 2-3 cloves garlic
• 3 small pieces bay- leaves
• salt, pepper
• flour
• water (on demand)

Directions:

Cut meat and bacon into slices.
Fry bacon on the pan. Add the meat slices, salt, pepper and bay leaves. Sauté for a few minutes. 
Press garlic and add to the ragout. At last add peas and cook it together until cooked. If necessary add a little bit of water. 

Mix flour with a small cup of sour cream (tejföl) and thicken the ragout. 
Boil it up another time then serve hot with rice.