Summary

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

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Instructions

1. Cut all ingredients into bite-sized pieces.
2. 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.
3. Cover and simmer for 2 hours. Depending on the size of the Dutch oven, cover it with glowing charcoal.
4. Add the crème fraîche and stir. Let simmer for another 45 minutes.