- pork steaks: 350 g (2 or more pieces)
- lard (for frying): 2 tbsp

A. standard version
- onions: 1 medium
- garlic: 2-3 cloves
- polish sour cucumber (ogórek kiszony) or pickled cucumber: 1 medium
- sweet red pepper: 0.5 medium

B. horseradish&leek version:
- leek: 100 g
- horseradish: 4 tsp
- sweet cream: 150 ml
- caraway

- breadcrumbs (from bread): 2-4 tbsp
- salt, pepper and your favourite spice for pork
- water: about 200 ml

1. Pound a little the meat (cover it with cling film to not make too much mess in the kitchen). It's mainly to break the structure of meat and not to make it thinner.
2. Season meat with spices.
3. Fry it in lard on the pan.
4. Cut onion into thin wedges and garlic into slices. Add them on the pan and fry until golden-brown (garlic may be even brown).
5. Add water to cover the meat. Don't add too much, or else you would have to evaporate it later.
6. Cut cucumber and pepper into small cubes and add it to the meat.
7. Add some breadcrumbs to thicken the sauce.
8. Cover, lower the heat and cook for at least half an hour (preferably an hour) - until the meat is tender.