INSTRUCTIONS

Perkelt

1. Cut the onion and garlic
   Cut the onion into small cubes, and press or chop the garlic as finely as possible.
2. Fry the bacon
   Chop the bacon into small pieces and fry it in a little heated oil. Remove the fried bacon on paper towels to absorb the excess fat, and fry the onion and garlic in the same pan. When the onion takes on color, cover it with 200 ml of water and let it cook for about 15 minutes, stirring occasionally.
3. Combine the ingredients
   Add wine, pureed tomato, hot and sweet ground pepper and salt to taste. Pour in 400 ml of water and let it cook gently for about 10 minutes, then add the fish. When it boils, reduce the heat and let it simmer for about 20 minutes, shaking the bowl occasionally (Do not stir, otherwise the fish will fall apart). Add bacon and remove from heat.

Noodles with cheese

1. Prepare the pasta
   Put water and a pinch of salt in a large container and wait for it to boil. Add the pasta and cook it according to the instructions on the package and drain. Cut the dry bacon into small cubes and fry in a little oil. Mix the bacon with fat into the dough and add fresh cheese. Season to taste and mix well.
2. Serve
   Put the dough with the cheese in a wider plate, and the perkelt next to it. Serve warm and enjoy!

INSTRUCTIONS

1. Prepare the beef
   The beef is cleaned, wiped dry and cut into medium cubes.
   
   
2. Prepare the onion
   Peel the onion, chop it and fry it in 5 tablespoons of oil until golden. Then pour a little water over it and fry again in the fat. Meanwhile, season with salt.
   
   
3. Add the meat
   Place the meat on top of the onion and fry over high heat until white. When it has released a little juice, you can add red pepper powder, cumin and two cloves of crushed garlic.
   
   
4. Add pepper
   Remove the seeds from the green bell pepper, cut it into small cubes and add it to the stew. Add a little water and add salt. Let it cook, while adding salt and pepper. Halfway through, season with thyme and marjoram, but add just a pinch.
   
   
5. Cook for 1 hour
   When approx. After 1 hour, the meat is semi-soft, add the diced, peeled tomatoes and the red wine and cook until brown. At the very end, season it once more with crushed garlic and cumin.
   
   
6. Serve!
   When it is juicy, spicy, brown and thick, the dish is ready. Red wine beef stew is served with boiled potatoes or nokedli.

INSTRUCTIONS

1. Fry the onion
   To prepare the mushroom stew, fry the onion in a little oil. When it is glassy, add the red pepper. (Take it off the heat first, because the pepper will become bitter).
   
   
2. Prepare the mushrooms
   Add 500 ml of water and bring to a boil. Add the mushrooms cut into large cubes, the peppers and tomatoes cut into small cubes. Season with salt, pepper, red gold and marjoram, then pour 1 dl of water and cook, covered, on medium heat.
   
   
3. Serve!
   We wait until the mushroom collapses and releases juice. Then remove the lid, season to taste and continue cooking over medium heat until the mushrooms soften. We recommend it with Nokedli.