Alsatian meat and potato saucepan

For 4 people
  • 400 g onions
  • 1 kg Potatoes
  • 750 g Carrots
  • 150 g Mettenden
  • 400 g triggered Kassel cutlet
  • 1 Pot of thyme
  • 1-2 EL Oil
  • pepper
  • 1 bay leaf
  • 250-300 ml White wine (Alsatian Riesling)
  • 1-2 EL granular broth (instant)
  • 1-2 EL Butter or margarine
  • 150 g Crème fraîche
180 minutes
easy
1.
Peel the onions and cut into rings. Peel, wash and slice potatoes and carrots. Also cut the beef ends into slices. Wash the smoked pork, cut into 2-3 cm cubes. Wash the thyme, strip off the stalks. Heat the oil. Fry the smoked pork and meatballs in it. WithSeason the pepper and half of the thyme. Layer the prepared ingredients and bay leaf alternately in a casserole and season with pepper. Finish with a layer of potatoes. Mix white wine and 1/2 - 3/4 liters of hot water. Stir in the broth and pour into the saucepan. Cover and cook in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 2 1/4 hours. Spread the fat in small pieces and the remaining thyme on top. Cook in an open pot for another 45 minutes. Serve with crème fraîche
1 person approx:
  • 680 kcal
  • 2850 kJ
  • 36 g protein
  • 34 g fat
  • 44 g carbohydrates

0 Comments

Leave A Comment