Casserole in Alsace

→ Casserole in Alsace

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400 g pulp pork

400 g pulp lamb

4 pcs. potato

1 pcs. carrot

3 onions - head

2 Garlic - cloves

3 glass dry white wine

2 g thyme

5 pcs. allspice pepper

ground black pepper, salt to taste

Wine connect with part finely chopped onion, sweet pepper, minced garlic and thyme.

The resulting mixture pour the meat, cut into slices and marinate it for 1 hour.

Potatoes and carrots cut into slices.

In greased tins stacked layers portioned meat, potatoes, carrots, onions remaining, salt, pepper, add the marinade and bake for 2 hours.

Serve in tins, filling out greens.

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