Yugoslav Satarash

Summary

Ingredients

• 750 g pork
• 5 tablespoon oil
• 4 potato (s)
• 2 leeks
• 1 red pepper (s)
• 1 green pepper (s)
• 2 onions)
• 4 clove (s) garlic
• 6 tomato (s), peeled, fresh or can
• 1 tablespoon paprika powder, sweet
• 1 teaspoon thyme, rubbed
• 250 ml beef broth, good
• 3 tablespoon tomato paste
• salt and pepper

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Instructions

1. Cut the pork into cubes. Peel the potatoes, onions and garlic cloves, clean the leeks and peppers and cut everything into small pieces.
2. Heat the oil in a large saucepan, fry the meat for approx. 15 minutes on all sides. Add vegetables and chopped tomatoes. Stir in salt, pepper and finely grated thyme and immediately add the beef broth to prevent the peppers from frying, otherwise they will turn bitter.
3. When it is infused, stir in the paprika powder. Cover and stew the satarash in a normal saucepan - approx. 1 1/4 hours. If necessary, add some more water or broth during the braising time.
4. If you prepare the dish in the pressure cooker, the cooking time is - 15 minutes at level 1 - (you do not need to pour liquid later, as not as much liquid evaporates in the SKT as in a normal saucepan).
5. Stir in the tomato paste before serving. Finished!
6. I serve rice, potatoes and brown bread as a side dish. A light Yugoslav red wine goes perfectly with it.

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