Selsko meso

Method

1. Heat the oil in a pan and brown the pork over a high heat on all sides. Work in two batches — crowded meat stews in its own juice instead of browning, and the browning is where the flavour is made.
2. Lift the meat out and fry the bacon in the same fat, then add the finely chopped onion. Sweat it until soft and golden.
3. Add the mushrooms and keep them on the heat until the water they release has cooked away. Leave it in and the dish comes out watery.
4. Return the meat, pour in the wine and let it bubble away for a minute. Take the pan off the heat and only then stir in the paprika — in hot fat it turns bitter within seconds.
5. Season with salt and pepper and transfer everything to an earthenware dish. Pour over the sour cream and grate the kashkaval on top.
6. Bake at 200 °C for about 35–40 minutes, until the cheese has melted into a golden crust with brown patches.
7. Let it stand for five minutes before serving. It goes to the table in its own dish, with bread and pickles.