I am not a vegetarian, but nor am I someone who could eat any type of meat prepared by any recipe. Yup, I'm quite picky when it comes to meat... :) But this dish is one of my top 5 meat recipes of all time! I enjoy preparing it, I enjoy eating it even more!
Its final appearance reminds quite a lot to some goulash variations, but I would classify it as a dish on its own.
As for the ingredients, the original recipe calls for pork, but you can also make this dish using beef, lamb or chicken, and it won't be any less good. The cooking time, therefore, depends on the type of meat you choose.
Let's now start with the recipe! These are the ingredients you'll need:
- 800 g fatless pork (loin, tenderloin)
- 1 medium-sized onion
- 2 garlic cloves
- 300 g button mushrooms (preferably canned)
- 1 medium-sized carrot
- 2 medium-sized potatoes
- 1 bay leaf
- 1 teaspoon paprika (optional)
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 300 ml wine
- 2 tablespoons lard OR 6 tablespoons oil
- to taste salt and pepper
- Do the chopping first. Dice meat and potatoes into bite-sized pieces. Finely chop garlic and onion. Slice the carrot. Drain the mushrooms and cut them into quarters. You can also use fresh mushrooms instead, but in this recipe I prefer canned ones, as they give the dish a slightly pickled and rather refreshing note.
- Put lard or oil into a deep pot and heat it over medium fire. Add meat and cook it, stirring often, until it gets a thin crust. Take it out using a slotted spoon and set aside until further use.
- Now add the onions into the same pot and cook until soft. If using fresh mushrooms, add them at this point and cook stirring quite often, until all the liquid they release vapors. If using canned ones, proceed to step 4.
4. Add garlic and cook shortly, until it starts releasing its distinctive aroma. Then, add carrots and potatoes and continue cooking for a few minutes, until potatoes get a thin skin. Add canned mushrooms, toss and add back the meat dices. Combine, add thyme, parsley, rosemary, whole bay leaf, some salt and pepper to taste and pour in the wine. You can use both red or white wine, as you wish. Bring the mixture to a boil over medium fire and then reduce to the lowest. Simmer into a half-covered pot until liquid vapors.
This is how it looked like before and after baking...
Serve warm, with some bread and pickled vegetables orfresh salad of your choice.
Enjoy and bon appétit.