Shashlik pot
Today there was a shashlik pot from the book "
Our favorite recipes - Manu and Joёlle Herzfeld "
Of course, slightly modified to suit our taste, but SUPER DELICIOUS
Kind regards, your #Landhaus team
INGREDIENTS:
- 1 vegetable onion
- 20g olive oil
- 700 g chicken stock
- 150g honey
- 120 g sugar beet syrup
- 100 g red wine vinegar
- 2 tubes of tomato paste, 200 g each
- 400 g canned tomatoes
- 70g Worcestershire sauce
- 3 tbsp paprika
- 1 tbsp curry
- 300 g bacon (streaked)
- 3 peppers. 1 each red & yellow
- 4 onions, quartered or eighthed
- 1000 g pork goulash
- clarified butter
- Salt
APPLICATION:
Add the vegetable onion and chili pepper to the mixing bowl. Chop for 5 seconds/speed 5, push everything off the edge with the spatula.
Add oil. Sauté for 4 minutes / 120°C / speed 1.
Add chicken stock, honey, sugar beet syrup, vinegar, tomato paste, canned tomatoes, Worcestershire sauce, paprika and curry, cook for 25 mins / 100 C. Speed 1.
Meanwhile, dice the bacon and clean the peppers. De-seed and cut into spoon-sized pieces.
Peel, quarter or eighth onions.
Goulash. Paprika. Fry the onions and bacon in batches in hot clarified butter in a pot and season with salt.
Preheat the oven to 160 C top and bottom heat.
Place the goulash and vegetables in a roasting pan and mix with the sauce. Put the lid on and cook in the oven for about 2 hours.
After this cooking time, the meat becomes wonderfully crumbly and tender and the sauce becomes aromatic.
Season again and serve.
