John Myers
Hearty Maultaschen Casserole with Ham and Tomato Sauce
The perfect hearty maultaschen casserole with ham and tomato sauce recipe with a picture and simple step-by-step instructions.
- 10 Maultaschen Swabian
- 3 Eggs
- 3 tbsp Oil
- 1 Onion
- 80 g Diced Kat ham
- 4 Tomatoes
- 1 Red peppers
- 1 small Can of chunky tomatoes
- 250 ml Vegetable broth hot
- 1 tbsp Paprika pulp
- Salt
- Black pepper from the mill
- Seasoned Salt
- 2 tsp Sweet paprika powder
- 1 pinch Sugar
- 3 tbsp Frozen chives
- 0,5 tsp Honey
- 120 g Grated mountain cheese
- Cut the dumplings into bite-sized cubes. Whisk the eggs and turn the ravioli in them. Heat the oil in a pan and fry the Maultaschen in portions. In the meantime, clean, wash and dice the vegetables. Preheat the oven to 190 degrees (top and bottom heat).
- Sprinkle the fried dumplings with paprika powder and stir well again, then pour into a baking dish. Fry the ham and the diced onion in the remaining fat. After five minutes add the peppers and fry briefly, then stir in the tomato cubes. Deglaze with vegetable stock and chunky tomatoes. Stir in the paprika pulp and bring to the boil. Season to taste with the spices and sugar, simmer over medium heat for about 5-7 minutes.
- At the end of the cooking time, stir in the honey and herbs and season the sauce again. Distribute evenly over the mouth pockets. Sprinkle with the grated cheese and bake in the oven for about 25 minutes until the cheese is nicely browned.
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