Spanish pork casserole with paprika
Serves 4
600 g pork fillet
2 thin salami bars
150 g bratwurst-sausage
Maxmerida, smoked paprika powder
0,5 dl pickled onions
1 dl pitted black olives
1 red paprika
1 green paprika
1 dl gherkins (pickled cucumber)
2 dl cream
2 dl meat stock
Parsley
Serve with
Pressed potatoes and green salad
Cut the pork fillet into about 1,5 cm slices and form the pieces by lightly pressing with your palm. Season the pieces with paprika powder. Slice the sausages into 1,5 cm pieces. Fry the sausages until the edges brown and the fat runs, then fry the meat in the fat. Slice the paprika into large pieces. Cut the gherkins into long slices. Add all the ingredients to the casserole, except for the parsley. Let simmer for 20 minutes. Add the finely chopped parsley before serving. Serve with pressed potatoes and green salad.