Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 600 g pork oulash
- 3 bell pepper (s)
- 2 vegetable onion (s)
- 500 grams bacon
- 500 ml tomatoes, happened
- 4 cl brandy
- 200 g crème fraîche
- 2 cans tomatoes, lumpy, approx. 400 g each
- 6 pickled cucumber (s)
- oil
- salt and pepper
- Paprika powder
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Cut all ingredients into bite-sized pieces.
- Preheat the charcoals. Place the Duch Oven on the grid over the charcoal and fry the meat with a little oil. Add the remaining ingredients except the crème fraîche to the saucepan and season with salt, pepper, paprika powder and chilli flakes.
- Cover and simmer for 2 hours. Depending on the size of the Dutch oven, cover it with glowing charcoal.
- Add the crème fraîche and stir. Let simmer for another 45 minutes.
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