Description
Zartes Schweinefleisch und würziger Bacon schmiegen sich an bunte Paprika, saftige Zucchini und aromatische Champignons, geschmort in pikanter Zigeunersoße – ein herzhafter, farbenfroher Schmortraum mit rauchigem Aroma.
Ingredients
Scale
- 500 g Schweinefleisch, in Würfeln
- 250 g Bacon (oder Bauchspeck)
- 3 Paprikaschoten, bunt
- 2 Zwiebeln
- 1 Zucchini
- 250 g Champignons
- 2 Flaschen Zigeunersoße
- 100 ml Tomatenketchup
- 175 ml Wasser
- Salz und Pfeffer
- Currypulver
Instructions
- Begin by preparing all the ingredients: Cut the Schweinefleisch (pork) into bite-sized cubes if not already done. Dice the Bacon (or Bauchspeck) into small pieces. Wash the Paprikaschoten (bell peppers), remove the seeds and stems, and cut them into large chunks. Peel the Zwiebeln (onions) and cut them into thick slices or wedges. Wash the Zucchini and cut it into half-moons or large chunks. Clean the Champignons (mushrooms) and quarter or halve them depending on their size.
- Preheat your oven to 200°C (392°F) with the rack on the lowest position.
- Heat a large Dutch oven or ovenproof roasting pan (Bräter) over medium-high heat on the stovetop. Add the diced bacon and cook, stirring occasionally, until it begins to brown and release its fat. Then add the sliced onions and continue to sauté both together until the onions are translucent and the bacon is crispy. This should take about 5-7 minutes.
- Once the bacon and onions are browned, remove them from the pan and set them aside (you can place them on the lid of the pot or a plate).
- In the same pot, add the pork cubes in batches if necessary (do not overcrowd the pan) and sear them on all sides until they are nicely browned. This step develops flavor, so make sure the meat gets a good sear. Once all the meat is browned, return all the seared pork to the pot.
- Add the prepared vegetables (paprika, zucchini, champignons) and the browned bacon and onions back into the pot with the pork. Gently stir to combine all the ingredients evenly.
- Pour in the 175 ml of water, the two bottles of Zigeunersoße (gypsy sauce), and the 100 ml of tomato ketchup. Season generously with salt, pepper, and a good sprinkle of currypowder to taste. Stir everything thoroughly so the sauce coats all the ingredients.
- Place the lid tightly on the Dutch oven or roasting pan. Transfer it to the preheated oven and bake on the lowest rack for about 1.5 hours (90 minutes). During this time, the flavors will meld and the meat will become tender.
- After 1.5 hours, carefully remove the pot from the oven. Stir the Schaschliktopf gently. Taste and adjust seasoning with more salt, pepper, or curry powder if needed.
- Serve the Schaschliktopf hot, accompanied by your choice of side such as noodles, rice, or fresh baguette to soak up the flavorful sauce.
Notes
This hearty Schaschliktopf is perfect for gatherings and can be prepared ahead of time. If you prefer, you can add other vegetables like carrots or use a mix of pork and beef. The dish can be made spicier by adding chili powder or hot paprika. Leftovers taste even better the next day, as the flavors develop further. Serve with rice, noodles, or crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
