CookEat Recipe

Porkol Bucharest

Name: Porkol Bucharest
Ingredients: 680 Gramme Lean boneless pork — RAW lean pork, one and a half pounds; source unit: gramme; 680 Gramme Beef — RAW beef, one and a half pounds; source unit: gramme; 2 Tablespoon Butter — Melted butter; source unit: tablespoon; 1 Good Teaspoon (source measure) Salt — Salt; source unit: good teaspoon; 1 Light teaspoon (source measure) Paprika — Paprika; source unit: light teaspoon; 2 Tablespoon Flour — Flour; source unit: tablespoon; 710 Millilitre Milk — COLD milk, one and a half pints; source unit: millilitre; 237 Millilitre Cream — Cream, two gills; source unit: millilitre; 2 Branch Parsley — Parsley; source unit: branch; 1 Garlic bean (source count) Garlic — Garlic, small-clove approximation; source unit: historical bean; 1 Branch Chervil — Chervil; source unit: branch; 1 Sprig Thyme — Thyme; source unit: sprig; 1 Bay leaf — Bay leaf; 3 Potato — Medium RAW potatoes before balls

Equal raw pork and beef stewed in milk and cream with potato balls. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2657. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Raw pork ≥71°C, beef/stew safe endpoint, dairy/chilled holding; garlic bean historical size approximated. Limites : Garlic size, potato ball yield, oven temperature and sauce reduction unmeasured.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

680 Gramme approximately 1 and one half poundsLean boneless porkRAW lean pork, one and a half pounds; source unit: gramme
680 Gramme approximately 1 and one half poundsBeefRAW beef, one and a half pounds; source unit: gramme
2 Tablespoon ButterMelted butter; source unit: tablespoon
1 Good Teaspoon (source measure) SaltSalt; source unit: good teaspoon
1 Light teaspoon (source measure) PaprikaPaprika; source unit: light teaspoon
2 Tablespoon FlourFlour; source unit: tablespoon
710 Millilitre approximately 3 US cupsMilkCOLD milk, one and a half pints; source unit: millilitre
237 Millilitre approximately 1 US cupsCreamCream, two gills; source unit: millilitre
2 Branch ParsleyParsley; source unit: branch
1 Garlic bean (source count) GarlicGarlic, small-clove approximation; source unit: historical bean
1 Branch ChervilChervil; source unit: branch
1 Sprig ThymeThyme; source unit: sprig
1 Bay leafBay leaf
3 PotatoMedium RAW potatoes before balls

Method

Steps

Step 1
Cut equal 1.5lb raw pork and beef in one-inch pieces, brown in two tablespoons butter with salt/paprika twenty-minute guide. Sprinkle flour and stir two minutes, add SEPARATE cold milk and cream, mix to boil.
Step 2
Add tied herbs/garlic, cover and oven-stew one hour. Scoop balls from three peeled raw potatoes, add to stew and oven-cook a further hour, mixing occasionally. Verify pork/beef/potatoes safe and tender, remove tied herbs, skim out solids; strain hot sauce over once.

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