Tocana Taraneasca (Native Stew) Native stew is whatever meat you have on hand, beef, pork, lamb, veal or venison but must be lean cuts. Melt a couple tablespoons of fat or bacon grease in a skillet and fry chopped onions until golden brown. Dredge meat chunks in seasoned flour and add to skillet and cook stirring constantly until meat is browned. Add a couple of chopped ripe tomatoes and simmer slowly for 20 min or more, add diced boiled potatoes, adjust seasoning adding paprika and simmer till done. Serve hot topped with sour cream and minced fresh parsley.
Most of the time the meats are cubed and thrown into a pot of ice cold water, washed once or twice and let stand in the same. May be thickened with a roux, as soaking meat adds water to recipe, but makes nice gravy.
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