Ingredients
Instructions
Fry the meat in pieces quickly in oil, remove and place in a slow cooker. Add onions to the pan, sauté, add ground paprika and garlic, sauté again, pour in broth, stir well from the bottom and let it reduce in the pan. Then pour everything into the slow cooker with the meat and add salt and pepper. And now it's up to you whether you tie all the spices in gauze, in that case, the complicated removal and counting of peppercorns is eliminated, but the taste of the spices is not as intense in the end as in the second case, when you just throw everything into the pot and then play gold digger. :D Pour in broth, so the meat is almost submerged and simmer on a lower heat for about 2 and 1/2 hours. Then fish out or don't fish out the spices. In a small pot, mix a little cold water with flour and pour the mixture into the sauce. Stir and let it simmer for another half an hour. Thicken with cream, let it simmer for about 10 minutes and season with paprika paste, lemon juice, ground black pepper, and soy sauce. A slow cooker is not a requirement, of course, this dish can also be prepared in a classic or pressure cooker on the stove.
Pour in broth, so the meat is almost submerged and simmer on a lower heat for about 2 and 1/2 hours. Then fish out or don't fish out the spices.
In a small pot, mix a little cold water with flour and pour the mixture into the sauce. Stir and let it simmer for another half an hour. Thicken with cream, let it simmer for about 10 minutes and season with paprika paste, lemon juice, ground black pepper, and soy sauce. A slow cooker is not a requirement, of course, this dish can also be prepared in a classic or pressure cooker on the stove.
Serve with pasta according to your preference. Enjoy
