Ingredients
Instructions
Finely chop the onion and sauté in lard. Cut the pork into cubes and add to the sautéed onion, add salt, pepper, ground paprika, and marjoram. Sauté together with the onion, cover, and simmer slowly. The meat will release its own juices, so simmer until the juice evaporates, then we can add some water and simmer until tender.
Then add the peas and let it come to a boil. If you want to thicken the sauce, you can mix 1 tbsp of flour in a little water and add to the sauce, then simmer.
Serve with tarragon, which can be prepared as follows... Heat oil in a pot, lightly roast the tarragon in it, season with salt, and pour in water, in a ratio of 1 cup tarragon to 2 cups water. Place the tarragon mixture in the oven at 180 degrees. Bake until the tarragon almost absorbs the water. But not completely. Then add a slice of butter, gently mix, and cover for another 10 minutes. Do not boil or bake anymore.
