Satarash

Summary

Ingredients

• 600 g pork fillet (s)
• 1 tablespoon flour
• 2 medium onion (s)
• 2 cloves garlic
• 3 small bell peppers, one red, one yellow and one green
• 3 tomato (s)
• 1 medium peppers, hot, red
• 150 g carrot (s), diced
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika, hot pink
• 4 egg (s)
• 1 shot red wine
• Salt and pepper, black
• Oil, for frying
• Broth, (instant powder)
• water
• some basil, fresh, dried or frozen

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Instructions

1. The pork fillet is cut into small cubes or strips, rolled in flour and fried in oil.
2. Then add the garlic cloves, chopped into small pieces, and the onions cut into rings. Salt a little, add a little broth and stew for approx. 20 minutes over a low heat.
3. In the meantime, clean the peppers and peppers and cut the peppers into strips and the peppers into small cubes (remove the seeds from the peppers). Also dice the tomatoes.
4. Now add the tomatoes, the peppers and the diced carrots to the meat mixture, add the red wine, the spices and the chopped basil leaves and cook for another 10 minutes.
5. Then the pepper strips are put into the pot. Continue cooking for about 5 minutes and season if necessary.
6. Now the four eggs are whisked together and seasoned with a little salt and pepper. Put the egg mixture in the saucepan and let it set. Stir gently from time to time during the stagnation so that the egg mixture is evenly distributed.
7. We also eat rice.
8. I used to enjoy eating this dish at the Yugoslav`s.
9. The spiciness depends on the type of pepper used and the amount of paprika powder used. We like it spicy, if you don`t like it that much, you should season it carefully first.
10. I mostly use frozen carrot cubes, of course you can also use fresh ones. You can omit the broth powder or use homemade ones.
11. My quantities are only guidelines.

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