Traditional Romanian Tocană with Mămăligă

Method

1. In a large pan, heat olive oil and sauté onions and garlic until softened.
2. Add chopped meat and cook until browned.
3. Stir in paprika, salt, and pepper, then add 1 cup of water.
4. Simmer for 20-25 minutes until the meat is tender.
5. Serve the meat with warm mămăligă on the side.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.