Heat the lard in a saucepan and fry the finely diced onions until translucent. Sprinkle paprika powder over it, let it brown briefly (caution: must not become too hot, because alternatively the paprika will become bitter). Pour in 4 tbsp. broth.
Sauté the diced meat in it, add tomatoes, crushed garlic (press), diced spices and bell pepper.
Pour the rest of the broth and let it simmer for about 45 minutes.
Finely dice carrot and potatoes and pour in. Sauté for another 15-20 min.
Heat the sliced debreciner in it (do not cook it on the stove!).
fold in creme frâiche.
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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