4 tablespoons butter or margarine
4 tablespoons vegetable oil
2 pounds pork tenderloin, thinly sliced and cut into long strips about 1/2 inch wide
3 medium onion, cut crosswise thinly and separated into rings
2 tablespoons flour
3 tablespoons hot paprika powder(cayenne powder)
1 green bell pepper, seeds removed, cut lengthwise into strips
1 red bell pepper, seeds removed, cut lengthwise into strips
1 yellow bell pepper, seeds removed, cut lengthwise into strips
2-3 Serranos fresh or canned, cut crosswise into small rings
1 cup beef stock
3 tablespoons tomato paste
2-3 large garlic cloves, minced
1 teaspoon salt
1 bay leaf
Heat 2 tablespoons of butter and 2 tablespoons of oil together in a large pot. When the oil is very hot, add the pork in batches and brown on all sides, about 5 minutes. Remove pork.
Add the remaining butter and oil to the drippings in the pan. When hot, add the onions and cook them over medium heat, stirring constantly, until they are soft and golden colored.
Sprinkle the flour and paprika powder over the onions and cook for 2 minutes longer, stirring constantly. Reduce the heat and add the pork and the sliced peppers, beef stock, tomato paste, minced garlic, salt, and bay leaf. Stir to mix well. (There will seem to be not enough liquid in the mixture, but don’t panic and add more stock. As the paprika cooks, it will release plenty of moisture.) Increase the heat to bring the mixture to a boil. Then reduce heat to low, cover the pot, and let the muckalica simmer for 1 to 1 1/2 hours. Stir the mixture occasionally.
Serve muchkalica with white rice or mashed potatoes and a green salad.