Butcher's Stew
Prep 15 min, cook 80 min, total 95 min. Serves 4-5.
⏱️ Prep: 15 min🍳 Cook: 80 min
Ingredients
| 600-700 g | pork | |
| 300 g | offal - pork liver | |
| 4 heads | onions | |
| 2 tbsp | 30 ml | oil |
| 1 tbsp | 15 ml | red pepper (paprika) |
| 1 tbsp | 15 ml | flour |
| 100 ml | tomato juice | |
| 1 tsp | 5 ml | savory, crumbled |
| — | salt | |
| — | black pepper, to taste | |
| — | parsley, chopped, optional |
Instructions
- Heat the oil and fry the liver, cut into larger pieces, until it changes color. Remove it and in the same vessel fry the coarsely chopped onion with another 1 tbsp of oil if needed. Then add the pork, cut into large cubes.
- When the meat browns, sprinkle with the red pepper, stir and pour in hot water, enough to cover the pork. Let it simmer over low heat until the meat is done.
- Then add the liver, and after 10 minutes the flour dissolved in the tomato juice. Stir and season with salt, savory and black pepper. Serve a portion of the butcher's kebab, sprinkled with a little chopped parsley.