Directions:
- Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
- Finely mince onion.
- Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
- Cut pancetta into small pieces.
- Heat the lard and sauté onion until translucent. Add meat and continue to sauté (covered) 20 minutes. At that point meat will start to leave juices.
- Add paprika, salt, pepper, bay leaf, pancetta and thyme. Stir well and continue to sauté 5 minutes; now add wine, stir and sauté until alcohol evaporates.
- Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire about 120 minutes.
- If you need to add more salt do it, but do not add additional pepper or hot paprika. If you want it hot, do it at the beginning.
- The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to eat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.97 Kcal (84 kJ) | ||
| Calories from fat | 7.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 1% | |
|---|---|---|---|
| Cholesterol | 3.7mg | 1% | |
| Sodium | 53.55mg | 2% | |
| Potassium | 42.92mg | 1% | |
| Total Carbs | 1.58g | 1% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 5.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 93.68 Kcal (392 kJ) | ||
| Calories from fat | 32.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 1% | |
|---|---|---|---|
| Cholesterol | 17.34mg | 1% | |
| Sodium | 251.25mg | 2% | |
| Potassium | 201.36mg | 1% | |
| Total Carbs | 7.42g | 1% | |
| Sugars | 1.67g | 1% | |
| Dietary Fiber | 1.34g | 1% | |
| Protein | 6.54g | 3% | |
| Vitamin C | 1.9mg | 1% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 1mg | 1% | |
| Calcium | 23.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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