Sharp fire pot

Ingredients

Directions

1. 1

   Drain the pineapple, collect the juice. Cut the pineapple into pieces. Clean, wash and chop the peppers. Clean mushrooms, wash if necessary. Peel and slice onions. Wash the meat, dab dry, dice

2. 2

   Heat the oil in a frying pan. Brown the meat all around. Season with salt and pepper. Fry onions and mushrooms briefly. Brown the tomato paste. Add paprika and pineapple

3. 3

   Add 3/4 l water and 1/8 l pineapple juice. Stir in stock and bring to the boil. Cover and braise in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 2 hours. Season the soup to taste. Garnish with sour cream and parsley if necessary. Goes well with noodles or bread