Rinsed meat is cut into cubes, lightly salted, and mixed with half of the melted lard in an enameled GN. In the first step of the program, we sear it. Finely chopped onion is sautéed until golden in the second half of the lard, we add tomato purée, paprika, and sauté with the flour. We deglaze with water and fully season with all the remaining ingredients and thicken. This thickened and concentrated base is poured over the seared meat in the GN and baked in the second step of the program.