Alexandra's Shashlik Pot

Summary

Ingredients

• 1 ½ kg turkey schnitzel, pork or beef can also be included
• 500 g bacon, mixed smoked (Wammerl)
• 4 onion (s)
• 3 peppers, colored
• 3 bottles sauce (shashlik sauce, curry sauce and Mexican sauce)
• 1 small Bottle / s chili sauce (Texicana Salsa)
• 4 tablespoon tomato ketchup
• 2 tablespoon spice mix (shashlik spice)

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Instructions

1. Chop the turkey schnitzel into spoon-sized chunks (about 2-3 cm pieces). Cut the bacon, onions, and peppers into similar-sized pieces.
2. Place the chopped meat, bacon, and vegetables in a large ovenproof dish, or use a saucepan if an ovenproof dish is not available. Pour roughly 250 ml of each sauce (shashlik, curry, and Mexican) plus the chili sauce over the mixture. Sprinkle the shashlik spice and 4 tablespoons of tomato ketchup over everything. Mix well and refrigerate for at least 8 hours or overnight.
3. Preheat the oven to 180 °C (356 °F) with fan assist, or 200 °C (392 °F) for conventional heat. Transfer the mixture to the oven and cook for 60 minutes until the meat is tender and cooked through. Alternatively, cook on the stovetop over medium heat, stirring every 10-15 minutes for approximately 90 minutes until the meat is cooked through.
4. Serve with pasta, potatoes, or bread.