shashlik

Ingredients for 8 servings:

• 1 kg pork neck or ham goulash
• 3 onions
• 1 slice(s) bacon
• 2 bell peppers
• 0.7 liters of red wine (Merlot)
• 800 ml water
• 2 packs of tomatoes, pureed (500 g each)
• 3 sugar cubes
• 4 tbsp marjoram
• 2 tbsp paprika powder, sweet
• 2 tbsp caraway seeds
• 2 tbsp curry
• some salt and pepper
• some oil (sunflower oil)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

First, marinate the meat. To do this, dice the pork. In a bowl, mix the oil with the caraway seeds, curry powder, paprika, and pepper. Add the meat and set aside. Cut the bell peppers, onions, and bacon into cubes or pieces. Briefly fry the meat in a hot pan and then transfer it to a bowl. Fry the bacon with the onions and bell peppers, then transfer it to a bowl. Then add the red wine, passata, and water to the pan. Now add the meat and sugar to the pan. Season with salt and simmer on low heat for 30 minutes. Now add the bell pepper pieces, onions, and bacon. Cook for another 30-60 minutes, until the mixture has thickened sufficiently. Add the marjoram and, at the end, season with the remaining spices to taste. The meat should normally be nice and tender.