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Paprika meat

updated

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Ingredients for 4 servings:

  • 750 g pork shoulder
  • 375 g onion(s)
  • 1 bell pepper(s)
  • 50 g lard
  • 70 g tomato paste
  • 250 ml meat broth
  • 1 tbsp paprika powder, sweet
  • 1 pinch(s) of paprika powder, hot
  • Salt
  • 125 ml cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Dice the meat, slice the onions, and slice the bell peppers. Heat the lard, brown the meat for 5 minutes, and add the onions. Roast for another 5 minutes. Add the bell pepper strips. Mix the tomato paste with the meat broth and add. Season, then simmer for 60 minutes over low heat. Stir in the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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