Bohemian bread dumpling with schnitzel and sauerkraut ragout

Name: Bohemian bread dumpling with schnitzel and sauerkraut ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 375 g Bread rolls from the previous day (approx. 9 pieces); 3 Onions; 1 collar Marjoram; 60 g Butter or margarine; 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Eggs (size M); 1 red pepper; 2 Garlic cloves; 500 g Pork escalope in one piece; 1 TABLESPOON clarified butter; 1 TEASPOON Caraway seeds; 1 1/2 TABLESPOONS Precious sweet parsley; 2 TABLESPOONS Tomato paste; 800 ml Meat broth (instant); 1 Bay leaf; 1 can(s) (580 ml) Wine sauerkraut; 100 g ripened cream; 1 TABLESPOON Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

375 g Bread rolls from the previous day (approx. 9 pieces)
3 Onions
1 collar Marjoram
60 g Butter or margarine
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Eggs (size M)
1 red pepper
2 Garlic cloves
500 g Pork escalope in one piece
1 TABLESPOON clarified butter
1 TEASPOON Caraway seeds
1 1/2 TABLESPOONS Precious sweet parsley
2 TABLESPOONS Tomato paste
800 ml Meat broth (instant)
1 Bay leaf
1 can(s) (580 ml) Wine sauerkraut
100 g ripened cream
1 TABLESPOON Flour
7-10 Tbsp Aluminium foil

Directions

1
Cut the rolls into large cubes. Peel 1 onion and cut into cubes. Wash the marjoram, shake dry and remove leaves, except for a few for garnishing, from the stalks and chop finely. Heat 45 g fat and fry onion in it until transparent. Stir in the chopped marjoram at last.
2
Spread the mixture over the bread. Heat the milk and pour over the bread. Season with salt, pepper and nutmeg, cover and leave to stand for about 30 minutes. Whisk the eggs, pour over the bread mixture and mix well. Put them into a small greased box form
3
(1 1/2 litre capacity) and press down slightly. Cover the mould with aluminium foil. Place in a roasting pan and fill up with water until the mould is 3/4 full of water. Leave to stand in lightly boiling water for about 40 minutes. Peel 2 onions and garlic. Cut onions into thin slices and chop garlic finely.
4
Wash the meat, dab dry and cut into strips. Heat the lard in a roaster. Fry the meat in it, reduce the heat. Sprinkle meat with salt, pepper and caraway seeds. Add onion and garlic and fry until transparent. Add paprika powder and tomato paste and briefly sauté. Deglaze with broth, add bay leaf and braise covered at low heat for about 20 minutes. Stir from time to time. Drain the sauerkraut. Meanwhile quarter the peppers, remove seeds, wash and cut into fine strips. Add the paprika and sauerkraut to the goulash.
5
Deglaze with broth, add bay leaf and braise covered at low heat for about 20 minutes. Stir from time to time. Drain the sauerkraut. Meanwhile quarter the peppers, remove seeds, wash and cut into fine strips. Add the paprika and sauerkraut to the goulash. Add some more stock as required, so that the ingredients are covered. Cover and stew for about 30 minutes. In the meantime, turn out the dumplings from the tin and cut them into slices. Heat 15 g fat in a large pan and fry the dumplings in it until golden brown all around. Whisk sour cream with the flour and stir into the goulash. Arrange everything together and garnish with remaining marjoram
6
Add some more stock as required, so that the ingredients are covered. Cover and stew for about 30 minutes. In the meantime, turn out the dumplings from the tin and cut them into slices. Heat 15 g fat in a large pan and fry the dumplings in it until golden brown all around. Whisk sour cream with the flour and stir into the goulash. Arrange everything together and garnish with remaining marjoram