Shashlik pot
Today we had a shashlik pot from the book "
Our favorite recipes - Manu and Joёlle Herzfeld"
a little modified to our taste, of course, but SUPER DELICIOUS
Best regards, your #country house team
INGREDIENTS:
- 1 vegetable onion
- 20 g olive oil
- 700 g poultry stock
- 150 g honey
- 120 g sugar beet syrup
- 100 g red wine vinegar
- 2 tubes of tomato puree, 200 g each
- 400 g tinned tomatoes
- 70 g Worcester sauce
- 3 tbsp paprika
- 1 tbsp curry
- 300 g bacon (streaky)
- 3 peppers. 1 each red & yellow
- 4 onions, quartered or cut into eighths
- 1000 g pork goulash
- clarified butter
- salt
APPLICATION:
Place the vegetable onion and chili pepper in the mixing bowl. Chop for 5 seconds/speed setting 5, push everything down from the edge with the spatula.
Add the oil. Sauté for 4 min. / 120°C / speed 1.
Add the chicken stock, honey, sugar beet syrup, vinegar, tomato purée, tinned tomatoes, Worcester sauce, paprika and curry, cook for 25 min. Cook at level 1.
In the meantime, dice the bacon, clean the peppers, remove the seeds and cut into spoon-sized pieces.
Peel the onions, cut into quarters or eighths.
Goulash. Peppers. Fry the onions and bacon in batches in a pan in hot clarified butter and season with salt.
Preheat the oven to 160 C top and bottom heat.
Place the goulash and vegetables in a roasting tin and mix with the sauce. Put the lid on and cook in the oven for approx. 2 hours.
After this cooking time, the meat will be wonderfully tender and tender and the sauce aromatic.
Season to taste again and serve.
