Pohorje Hotpot ‘Pohorski Lonec’
- 150 g mushrooms,
- 150 g boiled barley,
- 150 g pork,
- 150 g veal,
- 150 g beef (or venison),
- 200 g potatoes,
- 1 large onion,
- 100 g bacon,
- 4 cloves of garlic
- Seasoning: salt, pepper, bay leaf, savoury (you can use thyme), marjoram,
- 1–2 tbsp wine or balsamic vinegar.
Cook the barley. Dice mushrooms, potatoes and meat. Finely chop onion, garlic, and bacon.
Fry the onions and bacon in a saucepan, add the beef (venison). Ten minutes later, add the pork, veal and mushrooms. Let the liquid evaporate, add garlic, and pour broth or hot water. Add seasoning and wine (or balsamic vinegar) to taste. When the meat is almost ready, add potatoes and barley. Stew until done. If necessary, add more broth or hot water.