Jerchen's Forester's Pot

Ingredients for 12 servings:

• 800 g pork fillet(s) (cut into strips)
• 300 g ham (Katenschinken)
• 500 g Bratwurst (the inside of a coarse Bratwurst without skin)
• 500 g roast beef (breast piece), cut into strips
• 4 large onions
• 2 cloves garlic
• 3 stalk(s) leeks
• 1 can/n mushrooms (cut, approx. 300 g), frozen also works
• 1 jar mushrooms, mixed, (approx. 200-300 g) frozen also works
• ½ liter vegetable broth
• 300 ml wine, (Riesling semi-dry)
• 250 g cream cheese with herbs
• 200 g processed cheese (can also be the herb version)
• 5 tbsp oil
• 1 ½ tbsp flour (mixed with the same amount of water)
• 1 tbsp ground dried herbs (thyme, oregano, rosemary, etc.)
• 3 tsp chives (fresh or frozen)
• 3 tsp parsley (fresh or frozen)
• 1 tsp salt and pepper, black
• 1 tsp paprika powder (for seasoning meat)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

(self-designed)

Sauté half each of the ham cubes, the onions (roughly diced), the leek (cut into rings), and the garlic (finely chopped) with the seasoned meat and the sausage filling for about 5 minutes. Set the meat aside and deglaze the pan juices with the wine, reduce briefly, then thicken with the flour and water mixture and set aside. Sauté the other half each of the ham, the onions (cut into rings), and the garlic with half of the parsley in a second pan and add the mushrooms. Sauté everything for 5-7 minutes and then deglaze with 4 tablespoons of vegetable stock (already heated). Add the remaining vegetable stock, the cream and processed cheese, and the dried herbs. Bring to a boil briefly and set aside. Stir in the thickened wine stock. First, line the bottom of the Roman pot (or roasting pan) with the meat. Spread the mushroom mixture over it. Add the meat again. Pour the cheese broth over the dish and sprinkle with parsley and chives. Braise the dish for about 45 minutes at 180°C in the oven or on the stovetop at medium heat. Serve with rice or baguette and mixed salads!