Stews
Shish kebab pot with peppers and onions
The shashlik pot is the more comfortable version of the grill classic. Everything ends up together in the pot, slowly steeps and develops exactly that round, warm pepper-onion note that goes particularly well on cool days.
Timing
- Preparation: approx. 20 minutes
- Braising time: approx. 35-45 minutes
- Total: approx. 60 minutes
- Very good for autumn and winter
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 470 kcal
- Protein
- ≈ 57.7 g
- Carbohydrates
- ≈ 16.7 g
- Fat
- ≈ 17.9 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 3 peppers · ≈ 450.0 g
- 3 onions · ≈ 300.0 g
- 3 tbsp oil · ≈ 40.95 g
- 200 ml paprika sauce or chopped tomatoes · ≈ 200 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1kg pork
- 3 peppers
- 3 onions
- 3 tbsp oil
- 2 tsp paprika powder
- 1 tsp salt
- 1/2 tsp pepper
- 250 ml broth
- 200 ml paprika sauce or chopped tomatoes
- optional: 1 tsp marjoram
Instructions
- Dice the meat and fry it vigorously in oil in a large pot or roasting pan.
- Add onions and peppers and fry for a few minutes.
- Season with paprika powder and toss briefly.
- Pour in the broth and paprika sauce and bring everything to the boil.
- Cover and simmer gently over a low heat for 35 to 45 minutes.
- Finally, cook uncovered until the consistency is right.
- Season with salt, pepper and optionally marjoram and serve hot.
