Pork with Carrots

Cut the meat into 3 cm cubes. Finely chop the onion. Cut the carrots into 0.5 cm thick slices.

In a saucepan over medium heat, melt 90 g of butter, add the onion and sauté until golden, stirring frequently. Add the meat and sauté until all the juices released by the meat have evaporated. Then sauté for another 3 minutes.

Add the flour and stir for 1 minute. Add 500 ml of broth, stir, and add 1 level teaspoon of salt, 2 pinches of freshly ground pepper, and nutmeg. Bring to a boil, cover with a lid, reduce heat to one-third, and simmer for 35 minutes.