Garlic and bell peppers are frequently added. Potatoes are not typical. The meat is usually beef or pork, but it can be veal, chicken, lamb, game, offal such as tripe or liver, or even fish. Whatever meat is used, it is boneless. You remove the pot from the heat, then add the paprika many cooks say this step is important — they say the paprika can turn bitter if subjected to sudden heat on the stovetop. The final 15 minutes or so of cooking are done uncovered to ensure a very thick sauce.
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Tomatoes or tomato paste, green pepper, marjoram , and garlic are common additions to the basic recipe. Fresh yellow Hungarian wax peppers are preferred if no paprika powder is available. Most common are beef , lamb , chicken and pork , but game, tripe and liver can also be used.
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