Instructions

Onion + Base

In a large pot, heat 2 tbsp oil. Add finely chopped onion, a pinch of salt, and sauté for 7-10 minutes until golden brown. (Optionally add 2 crushed garlic cloves in the last 30 seconds.)

Meat

Add cubes of pork shoulder (2-3 cm), increase the heat and sear on all sides for 5-7 minutes. Lightly salt and pepper.

Paprika + Tomato Paste

Remove from heat, sprinkle 1 tsp sweet ground paprika, immediately mix in 2 tbsp tomato paste, briefly sauté (10-15 seconds) to release flavors, and immediately deglaze with a portion of broth (to prevent the paprika from turning bitter).

Braising

Pour in the remaining broth (about 350-450 ml in total; or water), stir, cover, and simmer over low heat for about 45 minutes until the meat is tender. Stir occasionally and add a little water/broth as needed.

Vegetables

Add 250 g frozen vegetables (peas/carrots etc.) and simmer for 8-10 minutes until softened and the sauce thickens.

Creaming

Stir in cooking cream (100 ml) and let it gently simmer for 2-3 minutes. Then gradually whisk in butter (about 100 g) in 2-3 batches - the sauce will become glossy and creamy. Season with salt and ground black pepper to taste.

Rice (side dish)

Rinse 300 g of rice, heat 1 tbsp oil/butter for 1 minute, pour in about 600 ml of water, season, cover, and simmer over low heat for 12-14 minutes. Remove from heat and let it rest for 5 minutes.

Serving

Serve rice, generous portion of meat with vegetables and creamy sauce. You can sprinkle with parsley.

Note

Butter is for creaminess - add it according to preference (for a lighter version, add less).

Tip

Mäso opekaj na etapy – neprepchaj hrniec, nech sa skutočne pečie, nie dusí. Paradajkový pretlak nechaj na tuku krátko zarestovať – omáčka získa hlbšiu chuť. Kto má rád „jemnejšie“, na konci primieša 2 PL smotany na varenie.