Fire Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork
- 4 medium onion (s)
- 1 glass Letscho
- 1 tablespoon mustard, medium hot
- 2 tablespoon tomato paste
- 1 bottle beer, dark
- 1 bay leaf
- Salt and pepper from the mill
- Paprika powder, noble sweet
- Chilli flakes
- 1 tablespoon margarine or oil
Print Recipe
Pin Recipe Instructions
- Cut the pork into cubes. Halve the onions and roughly cut into half rings.
- Sear the meat cubes in margarine or oil, season not too sparingly with salt and pepper and brown lightly. Add the onions, stir in and fry until they are translucent to light brown. Stir in mustard and tomato paste, fry briefly and add paprika powder. Add the letscho, stir in well, simmer and stir well until the liquid has evaporated. Gradually pour in the dark beer and reduce again and again until only 1/4 of the liquid is left. Add chilli flakes at your own discretion. Now pour in the rest of the dark beer, stir well and stew everything on reduced heat with the lid on for about 30 minutes, depending on the consistency of the meat. In the meantime, stir everything well until it reaches the bottom of the pan. Finally, season the fire meat again to the desired heat and remove the bay leaf.
- The fire meat goes well with fried potatoes or simply on bread, even warmed up the next day.
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