John Myers
Kasseler Leek Pan with Knöpfle
The perfect kasseler leek pan with knöpfle recipe with a picture and simple step-by-step instructions.
- 500 g Kasseler cutlet
- 4 Spring onion sticks
- 300 g Leeks / leeks
- 100 g Colorful peppers
- 3 tbsp Cooking oil
- 1 tbsp Powdered sugar
- 100 ml Vegetable stock (alternatively water)
- 125 ml Cream
- 2 tbsp Sour cream
- 3 gehl. Tbsp Chives rolls
- Pepper
- Carefully salt, see preparation
- 350 g Knöpfle cooked (or see preparation point 2)
- Remove the bones from the meat and then cut it into cubes about 3 cm in size. Clean the spring onions and cut into thin slices. Wash and clean the leek and cut into slices about 1 cm thick. Wash and core the peppers and cut into very small cubes. Wash the chives and cut into small rolls.
- Instead of the Knöpfle (was a frozen leftover) you can also use short pasta or potato cubes … whatever is left over and has to go … ;-). However, the weight of 350 g should not then be exceeded.
- Fry the cubes of meat in a larger pan in 2 tablespoons of oil and let them take on color. Since the meat is cured and therefore very tender, it has a very short cooking time. When it is lightly browned, lift it out of the pan and put it in a bowl.
- Add a tablespoon of oil to the frying fat in the pan and fry the vegetables in it. Dust it with the icing sugar and caramelize it lightly. Then immediately deglaze with the stock and cream, put the released bones in it, pepper a little and simmer everything gently for about 2 minutes and reduce a little. Then stir in the sour cream, fold in the diced meat and chives and, at the very end, fold in the knöpfle and let everything steep for about 2 – 3 minutes while the plate is hot but switched off. Then try it once and decide whether the finished dish still needs some salt.
- Since Kasseler is salty in different ways, it is advisable to be very careful with additional salt. For me, the meat was extremely salted, so I really didn’t add any seasoning until the very end.
- But ……….. leftovers can also be quite tasty …………
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