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:
- saucepan.
- When it melts, add the meat and let it brown over a high heat for a few minutes, stirring so that it browns evenly.
- This way we manage to seal the meat and prevent it from losing a lot of juices.
- Set aside the meat to a source, to collect the cooking juices that are released.
- Booking
- In the same fat, in the pan, sauté the finely julienned onions over moderate heat until tender.
- Add the peeled and diced tomatoes and the broth or water.
- Heat and add the meat, the juices that have been released, the sweet and hot paprika and the diced red paprika.
- Bring to a boil, cover, and simmer for two hours, or until meat is very tender.
- Halfway through cooking, add the potatoes, peeled and cut into thick cubes.
