John Myers
Ingredients for 8 servings:
- 3 m.-sized onion(s)
- 400 g smoked bacon, streaky
- 500 g mushrooms
- 3 stalk(s) leeks, medium-sized
- 400 g cheese (Gouda)
- 300 g crème fraîche
- 400 g whipped cream
- 2 packs of sauce powder for hunter’s sauce
- 8 pork schnitzels (150 g each)
- salt and pepper
- Paprika powder, sweet
- Fat for the mold
- possibly parsley and
- Tomato(s) for garnishing
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour
Oven stew, ideal for a party and easy to prepare as it can be made 24 hours in advance!
Peel the onions, finely dice the onions and bacon. Clean, wash, and slice the mushrooms. Fry the bacon in a large pan until crispy. Add the onions and mushrooms in batches, if necessary, and sauté until golden brown. Let cool. Clean, wash, and slice the leek. Grate the cheese. Mix the crème fraîche, cream, and sauce mix until smooth. Wash the meat and pat dry. Season with salt, pepper, and paprika and place in a large, greased baking dish. Layer the cheese, onion and mushroom mixture, leek, and hunter’s sauce on top. Cover and chill for about 24 hours. The next day, braise in a preheated oven (top/bottom heat: 175°C, fan: 150°C, gas mark 2) for about 1 hour. Garnish with parsley and tomato. Serve with fresh farmhouse bread.
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