Grandmother Roast Pork

Wash the roast pork, dry it, season with caraway seeds, salt, pepper, garlic granules, paprika powder edelsweet and rosemary leaves and rub.

Heat clarified butter and brown the meat all around.

Peel and dice the onions and add to the meat. Pour in the clear soup, add bay leaves and simmer for about 1.5 hours.

Remove the roast and cut it into slices. Pour the gravy through a sieve and thicken with sauce thickener and whipped cream.

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