Pohorje pot

Unitur d.o.o.

Cesta na Roglo 15

3214 Zreče, Slovenia

Hotels Rogla and Natura (on Rogla) and Atrij (at Terme Zreče)

T: +386 3 757 71 00, +386 3 757 60 00

E: rogla@unitur.eu, terme@unitur.eu

www.unitur.eu

Serves: 2 people

Cooking time: 1 hour

Level of difficulty: moderate

Ingredients:

• 1 tablespoon of vegetable oil
• 1 tablespoon of fine-ground white flour
• 40 g pre-cooked pearl barley
• 20 g onions
• 10 g garlic
• 100 g potatoes
• 80 g porcini, fresh or frozen
• 60 g pork shoulder
• 80 g turkey breasts
• 40 g veal shoulder
• 40 g fried bacon
• 8 g cooking salt
• a pinch of marjoram
• a pinch of thyme
• 1 bay leaf

Directions:

Sauté the pork with the onions. Add the garlic, salt, marjoram, thyme, bay leaf and pepper. Sauté for 15 minutes, then add the veal shoulder, and turkey breasts. Sauté for another 15 minutes. When the liquid evaporates, add the flour and sauté the mixture. Add approximately 1 l water. Stir in the diced potatoes, pre-cooked pearl barley, bacon, and diced porcini. Cook for 20 minutes. If necessary, add some more herbs and thicken with flour until the desired taste and thickness.