John Myers
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Pfunds Party Pot
The perfect pfunds party pot recipe with a picture and simple step-by-step instructions.
Additional deposit just before serving:
- 500 g Pork tenderloin
- 8 tbsp Sunflower oil
- 500 g Streaky bacon
- 500 g Vegetable onions
- 5 size Garlic cloves
- 500 g Mixed minced meat
- 500 g Red peppers
- 500 g Potatoes
- 2,5 tbsp Dried thyme
- 2,5 tbsp Paprika powder
- 1800 ml Vegetable broth
- 5 tbsp go. Paprika pulp (Ajvar)
- 500 g Sour cream
- 100 g Freshly grated Parmesan
- Salt pepper
- 250 g Cabanossi
- 400 g Mushrooms brown
- 200 g Danish fried onions
- 3 tbsp Sunflower oil
Preparation:
- Halve the pieces of the beef goulash that may have already been cut in half (they are usually too big). Remove the pork fillet from the skin and unevenness and cut into pieces as large as the goulash. Roughly dice the bacon or cut into short strips. Peel the vegetable onions, cut in half, cut both halves across the width 3 times and then cut across into thick slices. Skin the garlic cloves, roughly chop. Wash the peppers, remove the stem and seeds and cut into bite-sized pieces. Peel the potatoes and cut into approx. 2 cm cubes.
Preparation:
- In a very large saucepan (ideally more than 5 L), fry the goulash and pork cubes in 4 tablespoons of oil. Add a little pepper and salt. Then transfer to a bowl. If gravy has formed during the dissolution, add it to the bowl.
- Pour the remaining oil into the pot, first of all diced bacon, then onions and garlic and – when everything is slightly translucent – fry the minced meat at the end. Sprinkle with thyme and paprika and fry briefly as well. Then deglaze everything with the stock, add the seared meat including the stock, stir and simmer gently for approx. 1 hour with the lid tilted and at medium temperature. Then add the peppers and potatoes, cook for another 30 minutes. When the time has elapsed, try the meat once to see if it is soft, stir in the ajvar, sour cream and grated Parmesan and – if the meat needs anything else – let it simmer for another 15-20 minutes.
- During this, cut the Cabanossi into slices and fry well in 1 tablespoon of oil. Clean the mushrooms, cut in half, cut into thick slices and fry in 2 tablespoons of oil until they are “almost” done. Add pepper and salt. Just before the end of the last cooking time, add the cabanossi and mushrooms to the soup, stir in well, turn off the heat and let everything sit for another 10 minutes. If necessary, season again to taste. The “Pfunds-Topf” should have a bit of a bang.
- Finally, heat the Danish fried onions slightly in a saucepan, let them curdle and sprinkle a little over the soup before serving.
- This soup is a good basis for every celebration, so either good for the buffet, or for in between or as a midnight snack. It is filling and could be served well as a hearty “family stew” with smaller amounts of ingredients.
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