Recipe: Nordisk stew
5 slices of bacon
250 g mushrooms, cut into quarters
400 g chicken filet, diced
2 onions, finely chopped
3 cloves of garlic, coarsely grated
300 g squash, coarsely grated
150 g wiener sausages, cut in slices
1 teaspoon smoked paprika
2 teaspoons sweet paprika
1 teaspoon oregano, dried
1 tbsp wheat flour
2 dl vegetable broth
100 g tomato paste
1 can of chopped tomatoes
2 red peppers, diced
1.5 dl whipping cream salt Parsley black pepper, freshly ground
3 dl basmati rice (diet according to the instructions on the package)
Course of action
Fry bacon until crispy in a saute pan or frying pan. Set the crispy bacon aside on a piece of paper towel.
Put a little oil in the same saute pan or frying pan and turn up the heat. Fry mushrooms and chicken over high heat, stirring until browned.
Turn the heat all the way down and add the onion and garlic. Sauté while stirring and the onions are clear and soft. Cut the crispy bacon into smaller pieces and add the bacon, squash, sausages, smoked paprika, sweet paprika, oregano. Stir it well.
Stir wheat flour into a glass of vegetable broth and add the mixture, tomato paste and chopped tomatoes to the dish. Stir well, put the lid on and let the delicious Nordisk pot simmer for 15 minutes. Meanwhile, cook the rice according to the instructions on the package.
Stir finely chopped peppers into the stew and season with whipping cream, salt and pepper.
Serve with rice and a sprinkling of parsley.