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Hubertustopf with mushrooms

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Ingredients for 4 servings:

  • 500 g mushrooms
  • 3 onions
  • 250 g chorizo ​​or cabanossi
  • 250 g celeriac
  • 1 stalk(s) leek
  • 800 g potatoes
  • 500 g pork schnitzel
  • 4 tbsp oil
  • 250 ml tomato ketchup
  • salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

hearty

Halve the mushrooms and slice the onions. Slice the sausage. Peel and dice the celery. Trim and slice the leek. Peel and dice the potatoes. Slice the meat. Heat the oil in a casserole dish. Brown the meat in batches for about 5 minutes. Season with salt and pepper and remove. Brown the onions and mushrooms in the hot frying fat for about 4 minutes. Add the potatoes, celery, and leek and cook briefly. Deglaze with 3/4 liter of water and ketchup. Add the meat and sausage, bring to a boil, and simmer covered for about 45 minutes. Season the stew with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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