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shashlik pot

updated

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Ingredients for 2 servings:

  • 200 g goulash meat for shashlik
  • 2 peppers
  • 1 can tomatoes, pureed
  • 250 ml vegetable stock
  • 4 onions
  • 2 garlic cloves
  • 2 tbsp brandy
  • 2 tbsp tomato paste
  • salt and pepper
  • 1 tsp paprika powder
  • 1 tsp curry powder
  • Worcestershire sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Peel the onions and garlic, wash and trim the bell peppers, and finely chop everything. Sauté with the meat. Add the passata and broth, bring to a boil briefly, and then add the remaining ingredients. Let the shashlik stew simmer for about an hour, then season to taste.

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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.

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