50 min. total time
Ingredients for 4 portions
| 600 | g | Pork lung roast |
| 100 | g | Smoked bacon, diced |
| 2 | pcs | Onion |
| 250 | g | Mushrooms |
| 2 | pcs | Pickles |
| 1 | pc | Debreziner sausage |
| 1 | tbsp | Tomato paste |
| 2 | pcs | Garlic cloves |
| 2 | tsp | Paprika powder |
| 500 | ml | Beef brotd |
| 1 | cup | Salt |
| 1 | pinch | Ground pepper |
Preparation
- Slice the meat. Dice the smoked bacon, roast it in a pan until crispy, and let it drain on kitchen paper. Peel and finely chop the onion.
- Sauté the onion in oil, add the meat and spices, and briefly roast. Stir in the tomato paste and paprika powder, immediately pour in the broth and simmer for about 20 minutes.
- Sauté the cleaned mushrooms in some fat and add them with the bacon to the almost tender meat.
- Also add chopped pickles and Debreziner sausage and simmer for another 10 minutes. Optionally thicken with a finely grated potato.
Nutrition score
402
24,74 g
41,65 g
7,21 g
50 min. total time | 20 min. preparation time | 30 min. cook & rest time
