Hunter's casserole

For 4 people
  • 1,3 kg potatoes
  • Salt
  • 800 g released Kasseler neck in the piece
  • 2 EL Oil
  • 450 g Leeks
  • 2 (approx. 100 g) pickles
  • 250 g Mushrooms
  • pepper
  • 1/4 l clear broth (Instant)
  • 1 TL Cornstarch
  • 1/4 l Milk
  • 40 g Butter or margarine
  • grated nutmeg
  • fat
75 minutes
light
1.
Peel, wash and quarter the potatoes. In boiling salted water for about 20Cook for minutes. In the meantime, wash the meat, pat dry and cut into cubes. Heat the oil in a pan and fry the meat in portions over medium heat for 8-10 minutes.
2.
In the meantime, clean and wash the leek and cut into pieces. Cut the cucumber into slices. Wash, clean and halve the mushrooms. Take the meat out of the pan. Place the leek and mushrooms in the frying fat and fry for 2-3 minutes over medium heat.
3.
Add the cucumber and fry briefly. Season with salt and pepper. Deglaze with broth and let simmer for about 5 minutes. Mix the starch and some cold water until smooth. Pour into the vegetable pan, stir in and bring to the boil again.
4.
Add the meat. Heat milk in a saucepan. Drain and mash the potatoes. Gradually add the milk and 30 g fat and stir in. Season with salt and nutmeg. Put 2/3 of the mashed potatoes in a greased casserole dish (20x28 cm) and smooth out.
5.
Spread the vegetable and meat mixture on top and cover with the remaining puree. Spread the remaining fat on top as flakes and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 25 minutes.
1 person approx:
  • 680 kcal
  • 2850 kJ
  • 53 g protein
  • 31 g fat
  • 48 g carbohydrates

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