Pork Cubes with Celery Puree

To prepare a delicious and comforting meal, we will start with the meat, choosing a piece of beef or pork, depending on your preferences. We begin by washing and drying the meat with paper towels to ensure it browns evenly. Then, we cut the meat into appropriately sized cubes so that it cooks evenly. In a large skillet heated with oil, we add the meat cubes and fry them, stirring continuously, until they turn golden and have an appetizing appearance.

After the meat has lightly browned, we add the sliced carrot, sliced mushrooms, finely chopped onion, diced bell pepper, and half of the garlic. We continue to sauté the ingredients in the covered pot, stirring occasionally, until the meat is halfway cooked. It is important to add a little hot water if necessary to prevent burning. Finally, we season the mixture with salt, pepper, and paprika, mixing well to distribute the flavors evenly.

Once we have a tasty mixture, we transfer everything to a clay pot or a heat-resistant dish. We add the remaining garlic and cover the pot with a lid or parchment paper. Then, we place the pot in the preheated oven at a temperature of 160-170 degrees Celsius, allowing the meat to cook slowly. The cooking time will depend on the type of meat, but the goal is for it to become extremely tender and for the sauce to be almost reduced.

Meanwhile, we take care of the celery puree. In a pot, we bring 2-3 liters of water with a teaspoon of coarse salt to a boil. We peel the celery and cut it into cubes, then add it to the boiling water. We let the celery boil for about 15 minutes, covering the pot, until it becomes soft. After it has boiled, we drain the celery, keeping a little of the cooking water. We mash the hot celery, adding the garlic, oil, and mixing the composition well. If the puree is too thick, we add a few tablespoons of the reserved cooking water to achieve a creamy but consistent texture. We season with salt and pepper to taste.

If you want to diversify the flavors, the puree can also be made in a blender, where fresh dill or parsley, or even green onion can be added for an extra freshness. An interesting suggestion is to boil the celery in milk and add 1-2 boiled, mashed potatoes to create a puree with a taste similar to that of potatoes.

Serve this dish warm, placing the celery puree on the plate, and topping it with the cooked meat. Sprinkle a little chili or finely chopped greens for an attractive appearance and an explosion of flavors. This combination of tender meat and creamy puree will surely become a favorite on your menu!