Pork Ragout from Domažlice
This Domažlické pork ragout is a classic dish built on properly fried onions. We'll show you how to fry onions until pink so they brown evenly and give the sauce a full flavour. We'll explain when the onions are glassy, pink and red, and include a clear video.
Prep: 15 min
Cook: 50 min
Servings: 4
Energy: 175 kcal per serving
Method
01.
Preparing the meat and onions: Cut the meat into cubes. Finely chop the onion and fry it in the lard until pink.
02.
Frying the paprika and meat: Add the ground paprika, let it foam, then add the meat and fry it briefly.
03.
Stewing the meat: Pour in half of the stock and stew until the meat is tender.
04.
Making the sauce: Remove the meat and cook the juices down to the fat. Sprinkle with the flour, fry it, then pour in and top up with the stock. Mix well and simmer for about 10 minutes.
05.
Finishing the sauce: Strain the sauce, season with salt as needed, add the cream and simmer briefly. Stir in the cooked peas, sliced pickles and the egg.
06.
Serving: When serving, pour this mixture over each portion. Serve with rice or bread dumplings.
