Sliced ​​Puszta style

Ingredients for 6 servings:

• 500 g pork strips, unseasoned
• 400 g turkey goulash, unseasoned
• 1 jar Puszta salad
• 2 m.-sized onion(s)
• 1 ½ cloves garlic
• 2 tbsp extra virgin olive oil
• 1 tsp Fondor
• 1 tsp sweet paprika powder
• 2 tsp paprika powder, hot
• ½ tsp curry powder
• 4 dashes of Tabasco
• 300 ml dry rosé wine
• 250 ml water
• ½ tsp chili pepper(s), dried
• 1 tbsp vegetable stock powder
• 1 cup of natural yogurt

Instructions

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

First, chop the meat into small pieces, as most portions, whether from the butcher or frozen, are always cut too large. Then place the small pieces in a bowl, pour a little oil over them, mix well with the specified spices, and let it simmer for about 30 minutes while well chilled. Finely chop or press the onions and garlic. Then place this in a bowl and drizzle with a little oil. Then sprinkle some Fondor and hot paprika over it and let it simmer for about 15 minutes. Briefly sauté the onions and garlic in a preheated pan, then add the meat and sear evenly on all sides. When everything has reached the desired browning, deglaze with the wine and simmer over medium heat for about 45 minutes. If too much has evaporated, add a little water (about 0.25 L). After 45 minutes, add the vegetables and let everything simmer together for a further 15 minutes. Now stir in the yogurt, making sure it doesn’t boil anymore. If the desired consistency isn’t reached yet, you can add a little thickener or simply use a little roux. Serve with spaghetti and/or potato patties. If you’re not a fan of Pusztasalat, you can also add these fresh vegetables: 1 carrot, 1 gherkin, 1 red bell pepper.