Pork blanquette paprika

An old favourite of mine which I’ve been making for donkey’s years — not the least of its attractions is an excellent score on the effort versus results scale. Credit: Josceline Dimbleby, who describes it as a cross between a French blanquette and a Hungarian goulash. She makes it with veal but I am dubious about French calf-rearing practices and I don’t like veal much anyway, so I always make it with pork. The meat should not be too lean — use shoulder or boneless pork steaks.

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