John Myers
Ingredients for 4 servings:
- 600 g heart(s) of beef or pork
- 600 g kidney(s) of beef or pork
- 100 g fat
- 250 g onion(s), finely chopped
- 15 g paprika powder
- 2 g caraway powder
- 20 g garlic
- 20 g salt
- 30 g tomato paste
- 150 g bell pepper(s), cut into strips
- 100 g diced tomatoes
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Cut the heart and kidneys into 2 cm cubes. Sauté the finely chopped onion in the fat until translucent. Add the chopped garlic, paprika, caraway seeds, and tomato paste, stir to combine, and add a little water. Let it cook for a few minutes, then add the meat, season with salt, and braise in the covered casserole dish. Stir occasionally, adding water only when the fat begins to sizzle. When the meat is half cooked, add the sliced bell peppers and diced tomatoes and continue to braise. Ensure the sauce remains thick and creamy. Use fresh bell peppers and tomatoes; if you don’t have any, use 50 g of tomato paste. This goes well with pasta, spaetzle, or boiled potatoes.
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