A serving of caraway-spiced pork on a slightly square plate with parsley potatoes.

Caraway-Spiced Pork with Parsley Potatoes

4045 Min
A Kotányi caraway sachet from 1961.
Caraway, WholeOur packaging from 1970
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Breathing new life into a classic Viennese dish: This recipe for caraway-spiced pork with parsley potatoes by TV chef Franz Ruhm was a real hit in the 1970s. Little wonder — its strong seasoning creates a wonderfully aromatic flavor.

Ingredients 4 Portions

Preparation

  1. 1

    In 50 grams of melted pork fat, fry a large onion, chopped medium-fine, until yellow in color. Then add ½ kilogram of thickly cut lean pork, salt to taste, a good pinch of cumin, a little ground pepper, a crushed clove of garlic and 1 to 2 tablespoons of tomato paste.

  2. 2

    Cover and allow to steam in its own juices until the meat is tender but firm.

  3. 3

    Now sprinkle over a tablespoon of flour, stir thoroughly and add water as required to create a smooth, runny sauce. Stew the caraway-spiced meat in this sauce until fully cooked.

  4. 4

    Serve with salted potatoes or parsley potatoes: cut 1 kilogram of peeled potatoes into quarters and wash in cold water, add salt to taste and a good pinch of caraway and cook, partially covered, in cold water.

  5. 5

    Once the potatoes are tender but firm, drain the water and leave to steam, fully covered, until completely soft and somewhat dry.

    Hint:

    For delicious parsley potatoes, combine a bunch of chopped parsley with one tablespoon of butter and add to the salted potatoes.

Franz Ruhm