Tips

Cut the loin into slices. Sprinkle the meat with salt, pepper, sweet and hot paprika. Heat the oil in a saucepan or deep frying pan and fry on a high heat on both sides until lightly browned.

Peel the onion, cut into half slices and add to the meat. Fry everything together and then pour in the hot stock. Add allspice and bay leaves and simmer covered for about an hour.

Move the meat to the side, add the water and flour to the sauce and cook for about 5 more minutes.

Serve the loin with your favourite toppings, in my case this time Silesian dumplings and beetroot.

Bon appetit!