pot roast
Time
Preparation time: 15 min.
Cooking or baking time: 60 min.
Total preparation time: 1 hr. 15 min.
The pot roast used to be cooked here at the time of slaughter and I always enjoyed it wonderfully.
Now I have received a pot roast recipe (Auntie) and modified it a bit. We like it so much and that's why I want to pass it on. The dish was eaten slightly sweet and sour.
ingredients
- 1 pig heart
- 2 pig kidneys
- 250 g lean pork belly
- 250 g pork goulash (not necessarily)
- salt
- 2 bay leaves
- 1 tsp allspice grains
- 1 onion (small)
- 100 g of dumpling cake
- Sugar and vinegar to taste
- 2 cubes of gravy
preparation
- Wash the heart and kidneys and cook with a little salt, 1 bay leaf and 1/2 teaspoon of allspice in a saucepan with plenty of water (about 50 minutes).
- Then you pour the water off and away. Remove the fat from the heart and cut into not too big pieces.
- Cut the kidneys in half, cut out the inside and cut like that.
- Cook the pork belly and goulash with 1 L of water, a little salt, 1 bay leaf, 1/2 teaspoon of allspice and a small onion until the meat is tender.
- Then also cut into pieces.
- In the cooking broth, the food cake and the gravy are now dissolved.
- Season the whole thing to taste with sugar and vinegar.
- Add the meat to the broth, bring to a boil and season well with cayenne pepper and salt.
- Take out the bay leaves.
- These fit Thuringian dumplings.
This recipe is enough for 4 people and is worth a try.
I was happy that I got this recipe now because I had been looking for it for a long time. (A memory of childhood)
My picture is of course too dark again, but if you want it anyway, I put it in later.
