Alsatian Baeckeoffa
very easy
225 mins
225 mins
Ingredients
- 2 Garlic cloves
- 2 Onions
- 6 Stem(s) Thyme
- 2 Bay leaves
- 1 TEASPOON Peppercorns
- 1.5 kg Mixed goulash (pork and beef)
- 300-500 ml dry white wine
- 1 package (500 g) Bread baking mix "Farmer's crust" with yeast
- 1 small stick of leek (leek)
- 300 g Carrots
- 750 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Flour
- Baking paper or aluminium foil
Directions
- 1
Peel and chop the garlic and onions. Wash thyme, pluck leaves from the stems and chop. Mix prepared ingredients, bay leaf, peppercorns and meat. Pour into a bowl and pour on wine. Cover and leave to marinate for about 24 hours.
- 2
Knead the baking mix and 340 ml of lukewarm water with the dough hooks of the hand mixer for approx. 5 minutes to a smooth dough. Cover and leave to rise in a warm place for approx. 30 minutes
- 3
Clean the leek, wash it and cut it into rings. Peel and chop carrots. Peel, wash and dice the potatoes. Remove meat from the marinade. Layer with potatoes and vegetables in an ovenproof dish (approx. 3 litres capacity). Season with salt and pepper. Pour on the marinade, so that the form is filled to 2/3 with it. Possibly pour on some more wine
- 4
Knead the dough again for the bread cover. Roll out to a little flour to a thickness of about 1 cm (it should be 4-6 cm larger than the tin). Coat the edge of the mould with egg white. Put the bread lid on the baking tin and press the edge down. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 3 hours. Cover after approx. 2 hours
- 5
Waiting time approx. 24 hours
Nutrition Facts
650 kcal
72 g
7 g
68 g
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