Alsatian Baeckeoffe

Preheat the oven to 180 degrees. Spread the casserole dish (with the lid!) Thickly with butter.

Cut the 3 types of meat into bite-sized cubes, season well with salt, pepper and garlic and fry very lightly in the oil, set aside.

Cut all the vegetables into slices or rings and season with salt, pepper and ground allspice, set aside.

Cut the peeled potatoes into slices. Salt, pepper and season with a little nutmeg.

Now put half of the seasoned potato slices in the tin as the bottom layer. Put the meat cubes on top (the stock too) and the well-seasoned, raw vegetables on top. Place the other half of the potato slices as the top, last layer, distribute the slightly broken bay leaves evenly on top and pour the white wine over everything. The liquid should fill 1/3 of the mold. Now put the lid on and put everything in the oven for 45 minutes.

When the time has elapsed, remove the lid, spread the flakes of butter on the top layer of potatoes and put them in the oven again for 15 minutes. Potatoes can take on some color. Finished. This goes well with the same, well-chilled Riesling that was used for cooking.

A delicious, light dish that can be prepared and prepared quickly and "makes itself" in the oven. If children are to eat, I think you can replace the wine with broth. However, the wine gives the dish that special touch. Good Appetite.