Spicy Shredded Meat with Paprika and Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pork (or beef or poultry), shredded
- 1 yellow pepper (s)
- 1 pepper (s), orange
- 50 g bacon or ham, diced
- 10 small silver onions
- 1 large pickle (s)
- 200 g mushrooms, fresh
- 2 cloves garlic)
- 2 tablespoon, leveled sugar
- 1 tablespoon paprika powder, hot pink
- 1 teaspoon, leveled chili if required
- 1 teaspoon marjoram
- some pepper
- a bit salt
- 2 tablespoon tomato puree
- 200 ml cream or whipped cream (can also be slightly sour)
- 1 teaspoon horseradish
- 100 ml red wine
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Clean and peel the yellow and orange peppers. I put the pods in a glass bowl with a little water and let them simmer in the microwave for about 3 minutes at maximum power. The skin can then be peeled off without any problems.
- Now have a large bowl ready because all the ingredients are put into this bowl. Cut the skinned peppers into strips. Clean the fresh mushrooms and cut them into slices. Cut the pickles into cubes. Peel and squeeze the garlic cloves. Add 100 ml of cream, the spices and everything else, including the meat, to the bowl and mix everything carefully. Let it steep for 1 - 2 hours.
- Sear them in a suitable hot pan (or saucepan). Deglaze with a mixture of red wine and water. Now add the remaining 100 ml of cream and let everything simmer for another 15 minutes.
- This goes well with rice or pasta such as spaetzle.
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