FOR EVERY DAY
Everything in one pan: tender shashlik, peppers and a rich sauce. Add bread, and the evening is saved.
Prep: 10 minCook: approx. 35 min
What goes in.
For 4 people
- 800 g ready-marinated pork shashlik
- 2 peppers, red and yellow
- 2 onions
- 1 garlic clove
- 2 tbsp oil suitable for high heat
- 1 tbsp tomato purée
- 500 g passata
- 150 ml vegetable stock
- 1 tsp sweet paprika
- 2 tbsp chopped parsley
- Salt and pepper to taste
- To serve, if you like: bread or rice
A large, deep frying pan with a lid
How it’s done.
Cut the vegetables
Wash the peppers and cut them into strips. Peel the onions and cut them into wedges; finely chop the garlic.
Brown the meat
Heat the oil in the pan. Brown the meat well on all sides in batches and set it aside briefly on a separate plate. That leaves enough room in the pan for those roasted flavours to develop.
Start the sauce
Fry the onions and peppers in the same pan for about 5 minutes. Add the garlic and tomato purée and fry briefly. Stir in the paprika and deglaze straight away with the passata and stock.
Simmer gently until done
Return the meat to the pan along with any juices. Cover and simmer gently for about 20 minutes until cooked through. Stir now and then; add a little water if needed. Check with the meat thermometer.
Season and share
Season with salt and pepper, scatter over the parsley and serve with bread or rice. The marinade already brings plenty of seasoning – so only add more salt at the end.
