Barbarian spear

Ingredients for 4 servings:

• 400 g beef goulash
• 1 bowl of mushrooms
• 100 ml red wine
• 3 tbsp oregano
• 1 tbsp herbal salt
• 1 tbsp pepper
• 2 tbsp paprika powder
• 1 tbsp onion powder
• 400 g flour
• 1 tsp salt
• 2 packets of dry yeast
• 2 tbsp olive oil
• 250 ml milk, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 35 minutes

all together on a skewer

Marinate the meat with all the spices and red wine. Refrigerate the meat in the spices for 12 hours and let it rest. Make the dough. Combine the flour, salt, dry yeast, oil, and milk in a bowl and knead into a firm dough. Cover the dough with a towel and let it rise on the radiator for 30 minutes. Preheat the grill and ensure there is enough heat in the indirect area. Clean the mushrooms and, if necessary, remove any dirt with a brush. Remove all the stems. Form the dough into sausages about 40 cm long and set aside. Thread the meat and mushrooms alternately onto a skewer. Make sure there is some air space between the meat and mushroom. Twist the dough around the skewer in a spiral, twisting the dough between the meat and mushroom. Now place the skewers on the grill over indirect heat. TIP: When the dough is nice and crispy, the beef is cooked pink on the inside. This takes about 20 minutes.