shashlik skewers

Ingredients for 6 servings:

• 500 g beef goulash
• 500 g pork goulash
• 500 g liver(s) of beef or pork
• 500 g lean bacon
• 500 g mushrooms, fresh
• 500 g bell pepper(s), colored
• 6 large onions
• salt and pepper
• 2 packets of sauce powder (roulade or gravy)
• Tomato ketchup or similar
• curry powder
• Paprika powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Soak wooden shish kebab skewers in water. Cut all the meat and vegetables into bite-sized pieces (for goulash, the pieces are usually too large). Alternate the meat and vegetables on the skewers. I always start with a piece of raw meat, then a piece of red, yellow, or green bell pepper, liver, mushrooms, bacon, onion, and bell pepper, alternating until the skewer is full. Season the skewers with salt, pepper, curry powder, and paprika. Sear them with oil in a large frying pan or in the oven tray. Then fill with water and cook over medium heat for about 45 minutes. Then remove the skewers. Stir the sauce powder into the stock, add the skewers back in, and cook for about 15-20 minutes. Serve with fries, croquettes, or baguette, for example.