Portola Recipe
Ingredients to make Portola:
- 1kg veal meat
- 50 grams lard
- 3 onions
- 2 potatoes
- 2 ripe tomatoes
- 1 red bell pepper
- 2 tablespoons of sweet paprika (paprika)
- 1 teaspoon of hot paprika
- Salt
- Pepper
- 2 liters of water or meat broth
- flour
How to make Portola:
1
Prepare the meat, well cleaned of fat and cut into 2-3 cm cubes.
2
Season with salt and lightly flour.
3
Booking.
4
Heat the butter in a heavy-bottomed saucepan.
5
When it melts, add the meat and let it brown over a high heat for a few minutes, stirring so that it browns evenly.
6
This way we manage to seal the meat and prevent it from losing a lot of juices.
7
Set aside the meat to a source, to collect the cooking juices that are released.
8
Booking.
9
In the same fat, in the pan, sauté the finely julienned onions over moderate heat until tender.
10
Add the peeled and diced tomatoes and the broth or water.
Eleven
Heat and add the meat, the juices that have been released, the sweet and hot paprika and the diced red paprika.
12
Bring to a boil, cover, and simmer for two hours, or until meat is very tender.
13
Halfway through cooking, add the potatoes, peeled and cut into thick cubes.
