Baked soup meat

Ingredients for 4 servings:

• 500 g lean, cooked soup meat or roast leftovers
• 2 onions
• 200 g mushrooms, cooked
• 125 ml white wine
• 2 tbsp tomato ketchup
• 3 tbsp parsley
• ½ cup breadcrumbs
• 3 tbsp butter
• Water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

also for roast leftovers

Finely chop the onions and fry them in 1 tablespoon of butter until golden brown. Cut the meat into thin slices and place them in the watered earthenware pot, then add the mushroom slices and fried onions. Whisk the white wine with the tomato ketchup and parsley and add. Simmer the dish in the covered earthenware pot for about 40 minutes at 180°C. Then knead the breadcrumbs with the remaining 2 tablespoons of butter and sprinkle them thickly on top. Let it crust over in the uncovered pot for another 5-10 minutes. Serve with boiled potatoes or mashed potatoes, a green salad, or asparagus.