Obaruša

Instructions

1. Cut the pork into cubes and brown it in very hot lard until fully coloured.
2. Add the sliced onions and let them colour for 6 to 7 minutes, then stir in the carrots and celeriac cut into dice.
3. Sprinkle over the flour and paprika, stir for 1 minute, then gradually add the hot stock, whisking.
4. Add the bay leaves, thyme, salt and pepper, then simmer covered over low heat for 1 hour 30 minutes.
5. Towards the end of cooking, crush the garlic, add it to the sauce and cook uncovered for 5 more minutes so it thickens.
6. Remove the bay leaves, adjust the seasoning and serve piping hot with country bread.