Cassler casserole

Cassler casserole

For Kassler casserole, first remove Kassler neck from bone and cut into slices. Boil 0.2 L of wine briefly in a pot. Set temperature to lowest level. Add Kassler. Put a lid on it. Let simmer for 20 minutes. Turn the meat once. Clean and slice the mushrooms. Dice the onion. Heat the butter in a pan. Brown the mushrooms and onions. Cut and add the paprika strips. Cut the leek into fine rings and sauté briefly. Sprinkle flour over the vegetables. Sweat on a little. Deglaze with 0.1 l of wine. Stir in the tomato purée. Season with pepper, salt and marjoram. Preheat baking oven to 200° C. Lift the Kassler neck out of the brew. Cut the slices in half. Stir the broth into the sauce. Pour the vegetables and Kassler into a casserole dish. Grate the cheese and sprinkle over the casserole. Bake the casserole on the middle rack for 15 minutes. Serve with rice, potatoes or noodles as desired.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
800 kcal
18 g
45 g
55 g

(C)opyright by Marions Kochbuch