Schaschlik Rezepte Nach Rosin Recipes

SHASHLIK RECIPE

Steps:

• Cut pork, pork belly, liver and bell peppers into bite-sized pieces. Peel and cut onions into quarters. Remove the inner cores and separate the remaining onion parts into two layers, until you have had used up all the onions.
• Preheat the oven to 200 °C (395 °F). Put the meat and vegetables alternating on skewers. Start with meat, followed by bell pepper, pork belly, onions, liver and then onions. Start over until the skewer is full. It's best to end with the meat, since it holds better. Repeat the process until you have used up all the meat and vegetables.
• Arrange shashliks on the baking sheets. We've used 2 baking sheets for this recipe. Sprinkle part of the onion inner cores and the remaining peppers (if you have some) on top and then pour over half of the vegetable stock. Put the baking sheet in the preheated oven and let cook for 30 minutes.
• In the meantime make the sauce. Simply combine ketchup and water in the pot and warm over medium heat. If you're not a fan of store-bought ketchup feel free to make homemade curry ketchup. After 30 minutes remove the baking sheet from the oven, turn the shashliks and reduce the heat to 180 °C (356 °F). Let cook for another 30 minutes and done. Pour the remaining vegetable stock on the next baking sheet with shashliks and follow the cooking steps you did to the first baking sheet. Serve immediately!!
• Put one or two shashliks on a plate, sprinkle with salt, paprika and curry powder. Spread the sauce nicely on top and sprinkle once again with paprika and curry powder. Serve with bread rolls, homemade bread, fried potatoes or french fries.

BEEF SCHASCHLIK RECIPE - (4.1/5)

Steps:

• Cut the onions into 1 inch chunks. Thread the beef on skewers Alternating Beef and Onions. Not more than 4 or 5 chunks of meat per skewer. If some Onions are odd shape trim them. The skewer needs to lay flat. Brown the meat in a skillet with a little oil. You can do these in batches and reserve on a plate or a crockpot. Sprinkle with a little salt and pepper while they are warm. While the meat is browning gather your ingredients for the sauce When the skewers are brown you can then put them in a crockpot to finish simmering after the sauce is made, otherwise reserve them to a plate while making the sauce. To start the sauce brown the bacon in the same skillet. Add onions and peppers and cook for 5 minutes or until they are tender. Then add a little broth to deglaze the pan. Add the remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaves,ketchup, salt and pepper. Add the meat skewers to the sauce. Meat should be covered with the sauce at all times. To accomplish that, I divided the meat and the sauce into two pots. Simmer over very low heat for 1 hour, with the lid on. Cook uncovered for another hour. This will reduce the sauce and make it nice and thick. Remove the bay leaves Use an immersion blender, or food processor to blend the sauce smooth. spread over the meat.