Pork Ragout with Potatoes and Tomatoes À La Dorry

Summary

Ingredients

• 1 kg boneless pork neck
• 3 tablespoon oil
• Salt and pepper, black
• 2 vegetable onions, halved and cut into strips
• 0.25 liter ¼ wine, white, dry
• 0.25 liter ¼ broth, possibly more
• 100 g tomato paste
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika powder, hot pink
• 1 kg potato (s)
• 1 kg tomato (s)
• 250 ml crème fraîche
• 1 clove garlic
• 2 tablespoon parsley, finely chopped

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Instructions

1. Cut the meat into large cubes and brown in hot oil. Add the onions, season well with salt and pepper and roast everything a little more. Then add the wine, broth, tomato paste and both types of peppers. Cover and let simmer for 50 minutes, adding a little broth if necessary.
2. In the meantime, peel the potatoes and cut them into pieces, peel the tomatoes and cut them into pieces and add both to the meat after the 50 minutes. Cover and simmer for another 30 minutes. Season well.
3. Crush the clove of garlic, mix with the crème fraîche and parsley, season with salt and pepper. Put a tablespoon each on the ragout served on the plates.