This recipe is my interpretation of "Friedas Kasserolle", which we had in a pub in Denmark, owned by Frieda.
1 lb/500 gr pork, cut into cubes
3 strips stripey bacon
2 European style wiener sausages cut into 2 cm/1 inch pieces (if you can find high quality, tasty cocktail wieners, then use them instead)
hot paprika to taste
1 small onion, sliced
stock, it could be pork, chicken, or vegi
In a Dutch oven or similar, cook the bacon until most of the fat had been rendered. Put the bacon aside.
Fry the onion a little bit in the rendered bacon fat.
Fry half the pork cubes with the onion, when browned, put the pork and onion aside.
Fry the other half of the pork and before it is fully browned, sprinkle with hot paprika. Continue frying until well browned.
Return the first half of the pork, the onions, and the bacon to the Dutch oven.
Add the stock to within ~1 cm (1/2 inch) of the top of the meat.
Simmer for about 10 minutes.
Add the pieces of wiener (or cocktail wieners).
Add some cream - enough that it looks creamy.
Turn up the heat after ~5 minutes and reduce to a nice thick sauce.
Serve with boiled potatoes or mashed potatoes. Rødkål
goes well with this dish too.