Goulash / Shashlik Pot

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

500 g oulash (pork)
1 large onion (s)
2 tomato (s)
6 pickled cucumber (s)
3 colored pepper (s) (alternatively 200 g frozen pepper strips)
1 bottle sauce (shashlik sauce, 250 ml)
5 tablespoon ketchup (spicy ketchup), hot
salt and pepper
Paprika powder

Instructions

Peel the onion, wash the tomatoes. Dice the meat, onions, cucumber and tomatoes. Clean the peppers and cut into strips or use frozen pepper strips.
Sear the meat on all sides for about 5 minutes in a pan, until it is lightly browned. Season with salt, pepper and paprika. Just before the end of the cooking time, add the diced onions and let cook until they are translucent.
Whisk the shashlik sauce and spice ketchup together. Mix all ingredients together and pour into a roasting pan or saucepan (if you don’t like the saucepan so hot, you can defuse it with 250 ml water).
Let the party pot sizzle in the preheated oven at 180 ° C - max. 200 ° C for around 1 1/2 hours. Stir every now and then.
I always cover it with a lid. Without a lid, you can, but stir more often, otherwise the top layer will be a little dry.
Rice or baguettes are delicious as a side dish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.