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Shish kebab pot from the Dutch oven

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Ingredients for 8 servings:

  • 600 g pork goulash
  • 3 bell peppers
  • 2 onions
  • 500g bacon
  • 500 ml tomatoes, pureed
  • 4 cl brandy
  • 200 g crème fraîche
  • 2 cans of tomatoes, chopped, approx. 400 g each
  • 6 gherkins
  • oil
  • salt and pepper
  • Paprika powder
  • chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Cut all ingredients into bite-sized pieces. Preheat the charcoal. Place the Dutch Oven on the grate over the coals and sear the meat in a little oil. Add the remaining ingredients, except for the crème fraîche, to the pot and season with salt, pepper, paprika, and chili flakes. Cover and simmer for 2 hours. Depending on the size of the Dutch Oven, cover the top with glowing charcoal. Add the crème fraîche and stir. Simmer for another 45 minutes.

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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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