Hungarian bogrács stew
Ingredients (serves 4)
- Pork shoulder 1.5 kg
- Sweet Hungarian paprika 2 tsp
- Salt, pepper, rosemary to taste
- Oil 30 ml
- Peppers 6 pcs.
- Fresh or canned chopped
- tomatoes 800 g
- Onions 2
- Vegetable stock 500 ml
Method:
- Dice the meat, season and refrigerate for 24 hours. Then fry in a frying pan until slightly golden brown.
- Combine the meat with the diced peppers, tomatoes and onions, put it in a baking tray. Pour over the vegetable stock and cook for about 120 minutes on the Grill + steam roasting / P08S cycle.
- Once ready, serve the meat with the sauce on a plate. Serve hot with chips aside.
Chef's suggestion:
Roasting with simultaneous steaming at low temperatures does not dry out the meat. The addition of vegetables and stock during roasting creates a sauce.
See other recipes for
FullSteam oven
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