Roast onion

Name: Roast onion
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 2 large red peppers (about 200 g each); 2 large onions; 4 TABLESPOONS Oil; 2 TEASPOONS dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 2 kg lean pork neck roast (let the butcher cut it flat); 2 TABLESPOONS Instant vegetable stock; 1 (approx. 150 g) yellow pepper; 1 collar Chives; 500 g Low-fat curd; 250 g Schmand; 7-10 Tbsp Marjoram; 7-10 Tbsp Kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

2 large red peppers (about 200 g each)
2 large onions
4 TABLESPOONS Oil
2 TEASPOONS dried marjoram
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
2 kg lean pork neck roast (let the butcher cut it flat)
2 TABLESPOONS Instant vegetable stock
1 (approx. 150 g) yellow pepper
1 collar Chives
500 g Low-fat curd
250 g Schmand
7-10 Tbsp Marjoram
7-10 Tbsp Kitchen yarn

Directions

1
Cut red peppers into quarters, clean and wash. Cut the red peppers into fine strips, except for one quarter. Peel and halve onions and cut them into fine slices. Heat 2 tablespoons of oil in a pan. Fry the bell peppers and onions for 4-5 minutes at medium heat. Add marjoram and fry briefly. Season with salt, pepper and paprika powder.
2
Wash the meat and dab dry. Season with salt and pepper. Spread half of the paprika mixture on the roast and roll up. Tie together with kitchen string. Rub with salt, pepper and paprika powder. Heat 2 tablespoons of oil in a large frying pan. Brown the roast thoroughly all around. Deglaze with 1 litre of water, bring to the boil and stir in the stock. Cover and stew for about 2 hours. For the dip, quarter yellow peppers, clean and wash. Cut red and yellow pepper quarters into small cubes. Wash chives, dab dry and cut into fine rings. Mix quark and sour cream.
3
Brown the roast thoroughly all around. Deglaze with 1 litre of water, bring to the boil and stir in the stock. Cover and stew for about 2 hours. For the dip, quarter yellow peppers, clean and wash. Cut red and yellow pepper quarters into small cubes. Wash chives, dab dry and cut into fine rings. Mix quark and sour cream. Mix in chives and paprika, except for 1 tablespoon. Season to taste with salt and pepper. Place in a bowl and sprinkle with remaining paprika cubes. Heat the rest of the paprika-onion mixture with 100 ml of braising stock. Cut the roast open and arrange the paprika vegetables around it. Garnish with marjoram
4
Mix in chives and paprika, except for 1 tablespoon. Season to taste with salt and pepper. Place in a bowl and sprinkle with remaining paprika cubes. Heat the rest of the paprika-onion mixture with 100 ml of braising stock. Cut the roast open and arrange the paprika vegetables around it. Garnish with marjoram
5
With 8 people: