Caraway Meat with Parsley Potatoes

In 5 decagrams of well-heated pork fat, fry a large, medium-fine chopped onion until yellow, then add ½ kilogram of coarsely sliced lean pork, the necessary salt, a strong pinch of cumin, a little ground pepper, a crushed clove of garlic and 1-2 tablespoons of paradei puree.

The whole thing is left to stew in its own juices, covered, until the meat is tender-crisp.

Now dust with a tablespoon of flour, stir thoroughly and add water as needed to make a slightly liquid sauce, in which the caraway meat is slowly stewed, covered.

As a garnish, add salted potatoes or 1 kilogram of peeled potatoes, washed in cold water, cut into quarters, seasoned with the necessary salt and a strong pinch of caraway seeds and covered with cold water.

As soon as the potatoes cooked in the covered dish have become pithy-soft, they are strained and well covered in their own steam allowed to completely soften and, so to speak, dry.

Preparation Tip:

By mixing 1 bunch of chopped parsley with a tablespoon of butter into the boiled potatoes, you get tasty parsley potatoes.

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