Heat 2 tablespoons butter and 2 tablespoons oil together in a large pot. When the oil is very hot, add the pork in batches and brown on all sides, about 5 minutes. Remove pork.
Add remaining butter and oil to the the pan. When hot, add the onions and cook over medium heat, stirring constantly, until they are soft and golden colored. Srinkle flour and paprika over the onions and cook 2 minutes longer stirring constantly.
Reduce heat and add pork, peppers, beef stock, tomato paste, minced garlic, salt, and bay leaf. Stir to mix well. Add more stock, if necessary. But, as the paprika cooks, it will release plenty of moisture. Increase the heat to bring mixture boil.
Reduce heat to low, cover the pot, and let the muchkalica simmer for 1 to 1 1/2 hours. Stir occasionally. Serve with white rice or polenta, a side of sour cream, and hot pogaca or cornbread.
Originally Submitted
1/2/2007
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