John Myers
Shish Kebab – Goulash
The perfect shish kebab – goulash recipe with a picture and simple step-by-step instructions.
- 500 g Pork tenderloin
- 1 Chopped onion
- 1 Diced paprika
- 2 kl. Pickles
- 1 kl. Apple
- 2 tsp Sweet paprika powder
- 1 tsp Cumin
- 1 pinch Garlic spice
- 1 tsp Salt
- 1 pinch Sugar
For each seasoning
- Maggi
- Tabasco
- Herbs
- Sear the diced meat with chopped onions.
- Season the meat with caraway seeds and wait a little before stirring it.
- Then dice peppers and apples and pickles and spread them on the meat.
- Deglaze the seared sausages with a little water.
- Add tomato paste and stir. Mix in salt and sugar, depending on your taste!
- Continue to simmer and then add water again, enough to make a sauce.
- To thicken it a little (if it is too watery) add a little light sauce binder or roux. As required!
- To make it a little spicier, stir in a little Tabasco.
- If desired, season with Maggi or herbs.
- The cooking time is different. I like it when the meat is more firm to the bite. Otherwise just let it cook 10-15 longer! A fresh buaguette goes well with it, or rolls, otherwise rice and noodles!
- So … ‘To Guadn’ !!!
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