Dirk`s Schaschliktopf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef
- 300 g smoked bellies (pork)
- 300 g liver (s) (beef or pork)
- 6 medium onion (s)
- 1 red pepper (s)
- 1 hot pepper if required
- 200 ml meat stock, hot
- 1 bottle sauce (shashlik sauce)
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon paprika, hot pink
- 3 tablespoon tomato paste
- 1 clove garlic
- 0.5 ½ bunch parsley, chopped
- pepper
- nutmeg
- some butter, cut into flakes
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C fan oven.
- Rinse the beef, pat dry and cut into even cubes. Clean the liver and cut it into pieces. Cut the pork belly into slices. Peel the onions, cut in half and cut into strips. Clean and dice the bell pepper. Core the peppers and cut into small pieces. Peel and finely dice the garlic.
- Mix the meat, liver, pork belly, onions and bell peppers together with the pepperoni and garlic in a large roasting pan. Pour the hot meat stock and put on flakes of butter.
- Let simmer in the hot oven for approx. 45 minutes - 1 hour with the lid closed. Then add the shashlik sauce, tomato paste and the chopped parsley and stir well. Simmer again for approx. 45 minutes - this time without the lid - stirring occasionally. Season with pepper and nutmeg and serve.
- White bread or baguette goes best with it.
- Tip: You can also prepare classic shashlik with the same ingredients. Put the meat, liver and pork belly alternately on skewers with onion rings. Then place on a deep roasting tray and prepare in the oven as described above. Turn the skewers occasionally.
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