Title: Satarasch
Categories: Entree Casserole Pork German
Yield: 4 Servings

750	g	Pork; cubed
5	tb	Vegetable oil
4	md	Potatoes
2		Leeks; cleaned
1		Red pepper
1		Green pepper
2	md	Onions
2		Garlic cloves
6		Tomatoes; peeled
		Salt & pepper
1	tb	Paprika
1/2	ts	Thyme
3/4	l	Beef stock
3	tb	Tomato pur‚e

Serve Satarasch very hot, with rice, "salt potatoes" or rye bread, and drink red wine with it. Peel the potatoes, onion and garlic, clean the leek and peppers and chop them all small. Cube the pork. Heat the oil in a casserole and fry the pork for about 15 minutes in it. Add the vegetables and the chopped tomatoes. Stir in thyme, salt, pepper and paprika, and pour over the stock. Cover the casserole and simmer for a good hour. Before serving, stir in the tomato pur‚e and correct seasoning.

German Cookery Cards (Eintoepfe)

From: Ian Hoare Date: 02 Mar 97 National Cooking Echo Ä

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