Puszta shredded

Name: Puszta shredded
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Pork escalope; 1 red and yellow pepper; 2 red bell peppers; 1 Onion; 3 Stem(s) flat leaf parsley; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) peeled tomatoes; 3 TABLESPOONS Aiwar (spicy-hot spice paste); 150 g Schmand; 7-10 Tbsp Caraway seeds

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Pork escalope
1 red and yellow pepper
2 red bell peppers
1 Onion
3 Stem(s) flat leaf parsley
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) peeled tomatoes
3 TABLESPOONS Aiwar (spicy-hot spice paste)
150 g Schmand
7-10 Tbsp Caraway seeds

Directions

1
Wash the meat, dab dry and cut into fine slices. Clean and wash the peppers. Cut red peppers into rings, remaining peppers into 2-3 cm pieces. Peel and finely chop the onion.
2
Wash parsley, shake dry, chop coarsely. Heat 1 tablespoon of lard in a wide frying pan. Fry the meat in it in 2 portions at high heat for about 4 minutes. Season with salt and pepper and remove.
3
Add 1 more tablespoon of lard to the frying fat. Fry the peppers for 5 minutes, turning them over, add the onion and season with salt and pepper. Add meat again. Put the aiwar and tinned tomatoes in the pan, chop the tomatoes coarsely.
4
Simmer for 2 minutes. Stir in half the parsley, season again. Sprinkle with the rest of the parsley. Serve with sour cream, seasoned with caraway seeds and fresh farmhouse bread.