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Kassler in red wine, baked

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Ingredients for 4 servings:

  • 700 g smoked pork (boneless neck)
  • 300 ml red wine, dry
  • 1 red bell pepper(s)
  • 1 onion(s), large
  • 1 stalk(s) leek
  • 200 g mushrooms
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 small can of tomato paste
  • Salt
  • pepper
  • marjoram
  • basil
  • 150 g cheese (Emmental), grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Rub the meat with pepper and marjoram and sauté in 200 ml of wine for about 20-30 minutes, then keep warm. Slice the bell pepper and sauté together with the leek rings, chopped onion, and sliced ​​mushrooms. Dust with flour, add tomato paste, and deglaze with the remaining wine. Sauté for 5-10 minutes (depending on taste). Slice the meat, tear the basil, and mix it with the vegetables. Season again with salt and pepper. Spoon the vegetable mixture over the smoked pork slices, top with cheese, and bake in the oven. This goes well with mashed potatoes, refined with fried onion and mushroom pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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