I love to experiment with different ingredients in recipes and creating a fusion of different cultural dishes. Here I added smoked paprika and sour cream and made a delicious fusion of a Portugal and Hungarian dish.
Place meat in bowl or plastic bag and add hot sauce, salt, garlic, bay leaf and 1/2 cup wine. Marinate 4 hours or overnight.
Put half the olive oil and the butter in large pan and cook potatoes until golden brown. Remove from pan and set aside.
Add the rest of the olive oil to pan and saute onions for about 2 minutes. Deglaze the pan with the remaining 1/2 cup wine and let cook until almost evaporated. Add the meat and marinade and cook for about 5 minutes.
Add the bouillon and 1/2 cup water. Cook another 10 minutes. Stir in paprika.
In small bowl mix cornstarch and 1/2 cup water and add to pan to thicken sauce. cook 5 minutes.
Stir in sour cream. Add potatoes and cook about 2 minutes.