Satarash/Sataras

Ingredients for 3 servings:

• 200 g pork belly or ham cubes
• 2 large onions
• 4 large bell peppers, red and green
• 3 medium-sized garlic cloves
• 2 large peppers, fresh, not pickled
• 500 g tomatoes
• 1 tube(s) Tomato paste
• 1 cup sour cream
• some oil or butter or clarified butter
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Yugoslavian shepherd’s goulash

All ingredients are deliberately chopped quite coarsely. However, you can also chop them more finely if you prefer. Dice the pork belly, quarter the onions, deseed the bell peppers and cut them into large pieces, and slice the chili peppers. Roughly chop the garlic. Quarter the tomatoes and season generously with pepper. In a large pot, sear the pork belly or the ham cubes – depending on their fat content – ​​in a little oil or butter. Add the onions and cook until translucent, stirring occasionally. About 5 minutes later, add the bell peppers, reduce the heat to medium, and cover the pot. Stir occasionally. After about 10 minutes, add the garlic and chili peppers. Keep the pot covered, stirring only occasionally. After about 10 minutes, the bell peppers and chili peppers should also be translucent. Now add the tomatoes and half to one full tube of tomato paste, depending on how flavorful the tomatoes themselves are. Keep the pot covered and stir occasionally. After another 10-15 minutes, the vegetables should still be slightly firm to the bite and the pot should have produced a good amount of stock. Remove the pot from the heat and stir in the sour cream. Serve hot! White bread goes well with it, as does rice. I usually cook larger quantities and freeze them in portions for the colder months. Like many stews, it tastes almost better reheated. Tips: If you prefer something more nutritious, you can brown beef and/or pork goulash in addition to the pork belly and cook it with the meat. Or lamb is even better. For a vegetarian version, simply omit the pork belly. If you’re vegan, you could certainly leave out the sour cream, but that’s what makes the dish so delicious.