Ragout fin, spiced meat

Ingredients for 4 servings:

• 400 g pork schnitzel
• 1 onion(s)
• 1 liter meat broth
• 1 pinch of salt
• some pepper
• 1 bay leaf
• some allspice berries
• 20 g butter
• 40 g flour
• 100 ml white wine
• some Worcestershire sauce
• 2 tbsp lemon juice
• pepper
• 200 g gratin cheese or medium-aged Gouda, grated
• 1 lemon(s), quartered lengthwise
• 4 slices of toast
• Worcestershire sauce

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

GDR recipe classics

To ensure the oven is nice and hot for gratinating, first preheat it to 200 degrees Celsius. Now it’s time to cook: Peel and quarter the onion. Cut the meat into small to medium-sized cubes. Place both in a pot, season with salt and pepper, and add the bay leaf and allspice. To make it easier to remove the bay leaves and allspice, place them in a tea strainer and place them in the stock. Top up with the stock and cook the meat. Depending on how many servings you’re cooking, the cooking time for the meat will vary. Similar to fondue, however, this goes quite quickly due to the small pieces of meat. For the specified amount of meat for 4 servings, the meat needs about 10-15 minutes. When ready, remove the spices, meat, and onion from the stock and let it cool slightly. Reserve the stock for the sauce. Cut the cooked onion into small cubes. Now the typical spiced meat sauce is made: Melt the butter in a pan or saucepan. Sift in the flour and mix well with a whisk. Add the chopped onions while stirring and deglaze with white wine. Then slowly add the stock, stirring constantly. You may not need all of the stock. Just add enough until the sauce has a slightly thick and creamy consistency. If necessary, let the sauce simmer a little longer until it reaches this consistency. Season the sauce with Worcestershire sauce, lemon juice, and pepper. Since the stock is already very salty, additional salt is usually not necessary. Now add the meat to the sauce and mix well. Transfer the spiced meat to small ovenproof dishes and sprinkle with grated cheese. Bake in the oven at top heat for about 10-15 minutes, until the cheese is melted and lightly browned. Traditionally, the spiced meat is served with a lemon wedge and toasted bread and Worcestershire sauce.