John Myers
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Marjoram Meat kuhlmenn
The perfect marjoram meat kuhlmenn recipe with a picture and simple step-by-step instructions.
- 310 g 5 St. Schweinemedaillons
- 30 g Oil: sun + olive
- 2 piece Shallots
- 2 piece Garlic cloves fresh – if you like
- 100 g 3 St. Kräuterseitlinge frisch
- 1 tbsp Tomato paste with seasoned vegetables
- 1 tbsp Sea salt from the mill
- 1 tbsp Black pepper from the mill
- 1 Splash White wine vinegar
- 2 Pinches Sugar
- 125 ml Meat broth (cubes)
- 10 piece Young majoram sprigs, very fresh
- 1 piece Bay leaf
- 100 ml Sour cream
- Any cornstarch
- 160 g Pasta gabelletti
preparation
- Lightly plate the room temperature medallions, rinse, pat dry, cut in half and chop. Peel shallots and garlic and cut into slices. Rub the mushrooms with damp kitchen paper and cut into any pieces. Rinse the majoram sprigs, spin dry, pluck the leaves and roughly chop them. Make meat broth. Prepare the remaining ingredients.
preparation
- Heat the oil strongly (7/9) in a saucepan and fry the meat vigorously in portions. Reduce heat (4/9), add shallots and garlic and sauté. Add mushrooms and sauté. Then also the tomato paste. Season with salt and pepper. Deglaze with the vinegar and the hot meat stock. Add sugar, bay leaf and 2/10 marjoram. Stir in the sour cream, minimize the heat and leave with the lid on for 15 min. Simmer. Stir every now and then. Remove the bay leaf, seed as desired, season to taste again, remove the pot from the hob and fold in 6/10 marjoram. Remaining marjoram as decoration. At the right time, cook the pasta in boiling salted water according to the instructions on the packet until it is firm to the bite. Pour pasta into a colander and allow to drain.
Serving
- Place pasta in a nest on the preheated dinner plates. Arrange the marjoram meat decoratively in the nest and enjoy.
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