John Myers
Meat: Shashlik Meat Loaf
The perfect meat: shashlik meat loaf recipe with a picture and simple step-by-step instructions.
- 250 g Leberkäse, rest
- 1 Can Tomatoes, chunky without seasoning
- 1 piece Fresh onion
- 1 piece Clove of garlic, fresh
- 1 tablespoon Clarified butter
- 2 tablespoon Tomato paste concentrated three times
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 1 teaspoon Curry powder
- 1 teaspoon Sweet paprika powder
- 0,5 teaspoon Red chilli flakes
- 1 teaspoon Sugar – or more
- 2 piece Onions
- 1 Tablespoon (level) Clarified butter
- Peel the onion and the clove of garlic and dice both finely.
- Heat the butter lard in a saucepan and fry the onion and garlic cubes in it. As soon as they have turned color, add the tomato paste and let it caramelize. Then add the tomatoes and let everything simmer for about 30 minutes.
- In the meantime, peel and halve the next two onions and cut into rings from the side. Brown in clarified butter.
- Puree the tomatoes with the magic wand and season with the spices mentioned above. It should taste fruity and hot.
- Heat some clarified butter in a pan again. Cut the Leberkäse into bite-sized pieces and fry them on both sides until they have reached the desired degree of browning.
- First serve the Leberkäse on warmed plates, pour the sauce over it and garnish with the roasted onions.
- Fried potatoes or just a piece of baguette go well with this
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