Beef shashlik in barbecue sauce with pasta salad.

Hello everyone, I hope you had a pleasant time over the holidays and enjoyed good food and great company.
I won't wish you a Happy New Year because for me the year only ends at the vernal equinox (the spring equinox) and we are currently still in the middle of winter.

My private environment often doesn't know how to deal with my way of life, and since I have to admit that it can all be confusing for people who only know this time loop, I adapt to them with my food. Because who doesn't like to eat? LOL

When it comes to food, I am very experimental and the forced holidays give me the opportunity to try out other recipes. Through an internet video where someone prepares great shashlik skewers with a delicious sauce, I immediately got the idea to vary it a little. So I decided to make beef shashlik in barbecue sauce.

Beef shashlik in barbecue sauce

Beef
Peppers
Onions
Mushrooms
strained tomatoes
paprika- tomato paste
barbecue seasoning, sweet paprika, stock, salt, pepper

Preparation

Make a shish kebab with beef, peppers, onions and mushrooms.
Sear the skewers and put them to one side, add the leftover vegetables to the broth from the meat and also sauté them.

Mix the strained tomatoes with the barbecue seasoning and the paprika-tomato paste in a bowl and add to the sautéed vegetables.
Use either water with stock or beer with stock to deglaze.

Place the browned shish kebabs in a high baking dish and spread all the sauce over the kebabs so that the vegetables are on top, as the meat should not dry out. Then put the whole thing in the preheated oven at 110 degrees for 2 hours, after 1 hour remove the vegetables from the skewers and turn the skewers once.
With beef, I always reduce the temperature and prefer to extend the time, as beef gets tough quickly.

In the meantime, we take care of the pasta salad, which is quickly made.

Noodlesalt

Pasta
Mayonnaise
Peas
Poultry sausage
Gherkins
Nutmeg, turmeric, parsley, stock, pepper
Apple cider vinegar

Preparation

Boil the pasta and let it cool, finely chop the other ingredients, add the mayonnaise to the cooled pasta and the rest of the ingredients.
I season the mayonnaise in a jar by pouring a little warm water into an espresso cup and adding a little nutmeg, turmeric, stock and pepper, then I let the water cool down and add a small dash of apple cider vinegar, then I stir the mixture into the mayonnaise and it's ready.

In my opinion, it was quite quick to prepare and the sauce was also really something different with the barbecue touch, it is really recommended.

Have a good hunger and see you next time.