Apple-Casseler ragout with horseradish

Name: Apple-Casseler ragout with horseradish
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g tripped chop of Kasseler; 1 collar Spring onions; 3 (approx. 600 g) sour apples; 1 TABLESPOON Oil; 7-10 Tbsp pepper, salt; 1 coated tbsp. flour; 1 TEASPOON Vegetable broth; 1/2 TEASPOON dried oregano; 5-7 TABLESPOONS Whipped cream; 2-3 TEASPOONS Horseradish (glass)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g tripped chop of Kasseler
1 collar Spring onions
3 (approx. 600 g) sour apples
1 TABLESPOON Oil
7-10 Tbsp pepper, salt
1 coated tbsp. flour
1 TEASPOON Vegetable broth
1/2 TEASPOON dried oregano
5-7 TABLESPOONS Whipped cream
2-3 TEASPOONS Horseradish (glass)

Directions

1
Wash the cured pork, pat dry and cut into small cubes. Clean and wash spring onions and cut into diagonal rings. Wash apples, quarter them, remove seeds and cut into pieces
2
Heat the oil in a pot. Brown the meat all around. Season with pepper and take out. Sauté spring onions and apples in frying fat. Add meat again. Sprinkle with flour and sauté briefly. Stir in 3/8 l water, stock and oregano. Bring to the boil and simmer for about 5 minutes
3
Refine ragout with cream. Season to taste with horseradish, salt and pepper. Arrange everything. Boiled potatoes taste good with it