Recipe for: Pork Kebap with Mushrooms
Ingredients:
- 600g pork neck, cut into cubes
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 300g mushrooms, sliced
- 150g canned crushed tomatoes
- 100ml white wine
- A few sprigs of parsley, finely chopped
- Stalks from a few parsley sprigs, finely chopped
- Stalks from a few celery sprigs, finely chopped
- Salt
- Black pepper
- Red pepper
- Allspice
- 2 bay leaves
- 1 tablespoon wheat starch
- 70ml water
- Cooking oil
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Instructions:
- Sauté the mushrooms: Heat some oil in a pot. Add the mushrooms and sauté until softened. Remove from the pot.
- Brown the pork: Add a little more oil to the pot and brown the pork cubes for 5-6 minutes.
- Add vegetables: Add the onions, carrots, parsley stalks, and celery stalks. Sauté for another 3-4 minutes.
- Deglaze with wine: Pour in the white wine and let it simmer for 1 minute to evaporate the alcohol.
- Simmer: Add the crushed tomatoes, about 1 liter of water, salt, black pepper, red pepper, allspice, and bay leaves. Stir.
- Cook low and slow: Cover the pot and let it simmer over medium heat for about 50 minutes.
- Add mushrooms and thicken: Add the sautéed mushrooms and simmer for another 5 minutes on low heat. In a separate bowl, mix the wheat starch with water. Add this mixture to the kebap.
- Serve: Turn off the heat. Serve each portion garnished with fresh parsley.
Enjoy!
Recipe for: Pork Kebap with Mushrooms
