Cut the meat into cubes (4 cm). Heat the oil and the butter in a large saucepan. Add pork and cook for 5 minutes, until golden. Transfer it to another court, using latticed spoon. Cut the onion and place in pan with the fat to fry until soft. Add the paprika and flour and fry for about 2 minutes, stirring constantly. Gradually add broth as you keep stirring to not get lumpy. When the mixture boils, return the pork back into the pan, add the sherry and sliced ​​mushrooms, add salt and pepper. Add bay leaf and small grain allspice. Cover and cook over low heat until pork is tender. Once you have downloaded it from heat, add the cream and stir nice.