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Description Edit

Ingredients Edit

Directions Edit

  1. Heat the lard or oil in a large saucepan, add the meat and brown on all sides. Remove with a slotted spoon and set aside.
  2. Re-heat the fat then add the leeks and onions and sauté, stirring for 5 minutes.
  3. Add the tomato paste, paprika, salt, pepper, water, wine and the browned meat , mix well and bring to the boil.
  4. Reduce the heat to very low, cover and cook very gently for 2 hours.
  5. Serve sprinkled with chopped parsley.

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