John Myers
Gypsy Pan with Bulgur
The perfect gypsy pan with bulgur recipe with a picture and simple step-by-step instructions.
Gypsy pan
- 1 tsp Oregano
- Salt
- 1 Red peppers
- 1 Green peppers
- 1 Yellow peppers
- 300 g Pork neck
- 1 Onion
- 1 Carrot
- 2 Garlic cloves
- 1 cups Sour cream
- Olive oil
- 1 tbsp Tomato paste
- 0,5 tsp Smoked peppers
- 1 pinch Marjoram
- Sea-Salt
- Pepper from the grinder
- 250 ml Broth
- 1 tsp Chili paste
- Clean the peppers and cut into thin strips. Peel and finely chop the onion and garlic. Cut the meat into thin strips.
- Sweat onions, tomato paste, smoked paprika, chili paste, marjoram with a little olive oil and add the meat and garlic.
- As soon as the meat is browned, mix in the peppers and deglaze with the stock.
- Finely grate the carrot and stir into the sauce – bring to the boil for 5 minutes.
- In the meantime, pour 3 cups of boiling water over the bulgur and season with a teaspoon of sea salt.
- Let soak and refine with oregano.
- Stir in sour cream and season with salt & pepper.
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