Potato stew with tochitură

Ingredients

• 500 g pork neck (cubed)
• 1 large onion (200 g)
• 1/2 red pepper (75 g)
• 1/2 green pepper (75 g)
• 1 medium carrot (80 g)
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 1 kg potatoes
• 1500 ml water
• 1 teaspoon peppercorns
• 2 bay leaves
• 15 g fresh parsley
• 1 teaspoon salt
• 1 tablespoon wheat flour (optional)
• 60 ml cold water (optional)

Preparation

1. Pat the meat dry with paper towels and cut it into cubes of about 3 cm. Put it in a pot and cook for 8 minutes, until the fat renders and the meat starts to brown. 2. Finely chop the onion, red pepper, green pepper and carrot. Add them to the meat and cook everything for 8 minutes, stirring from time to time, until the vegetables soften. 3. Add the tomato paste and sweet paprika. Stir for 1 minute, until combined. 4. Peel the potatoes and cut them into cubes. Add them to the pot with 1500 ml water, the peppercorns, bay leaves, parsley and salt. Simmer uncovered over low heat for 30 minutes, until the potatoes are tender and the sauce has reduced and thickened. 5. If the sauce is still too thin, mash a few potato cubes in the pot. Alternatively, mix the flour with 60 ml cold water until smooth, pour it into the stew and simmer for another 5 minutes.