in Recipes

Butcher's pan

updated

Spread the love

Ingredients for 8 servings:

  • 1 kg pork for goulash
  • 600 g liver(s), cut into pieces
  • 400 g bacon, diced
  • 2 onions, cut into strips
  • oil
  • salt and pepper
  • Paprika powder
  • Mustard, medium hot
  • Tzatziki

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

hearty Saxon

Brown the pork goulash, liver, bacon, and onions in oil and season with salt, pepper, and paprika. After about 10 minutes, deglaze with a little water and simmer covered over low heat. After about 30 minutes, season with mustard, bring back to a boil, remove from the heat, and stir in some tzatziki in the hot pan.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pork roll roast with sage and lavender

pasta pan