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Hearty Shashlik Stew | Tenderly braised in one pot
(0)
75 min
Under an hour
Knuspr-Küche
Ein beliebter Klassiker der deutschen Hausmannskost: Zarte Schweinenacken- und Speckwürfel langsam geschmort mit bunten Paprikaschoten in einer sämigen, herzhaft gewürzten Tomaten-Paprika-Sauce. Herrlich unkompliziert aus einem einzigen Schmortopf – perfekt für gemütliche Herbsttage.
Preparation method
Preparation
Pat the meat dry and cut into approx. 2–3 cm cubes. Finely dice the smoked bacon as well. Wash, seed, and cut the bell peppers into bite-sized pieces. Peel and roughly dice the onions, and finely chop the garlic.
Searing & braising
Heat the sunflower oil in a large stew pot. Render the diced smoked bacon over medium heat until crispy. Add the pork neck cubes in batches and sear vigorously on all sides until nicely browned.
Add the onions, garlic, and tomato paste to the pot and roast for approx. 2 minutes while stirring. Stir in the sweet paprika powder and deglaze immediately with the strained tomatoes and vegetable broth so that the paprika does not turn bitter.
Chef's tip
For a delicate smoky note, you can add half a teaspoon of smoked paprika.
The shashlik stew tastes almost better reheated on the second day, as the flavours develop perfectly overnight.
35 min
Under an hour
