Egg ragout with Kasseler

Name: Egg ragout with Kasseler
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Wholemeal rice; 7-10 Tbsp Salt; 8 Eggs (size M); 250 g small mushrooms; 1 medium onion; 600 g Kasseler cutlet; 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 250 ml Milk; 2 TEASPOONS Instant vegetable stock; 7-10 Tbsp black pepper; 1/2 bunch Chives

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Wholemeal rice
7-10 Tbsp Salt
8 Eggs (size M)
250 g small mushrooms
1 medium onion
600 g Kasseler cutlet
2 TABLESPOONS Oil
2 TABLESPOONS Flour
250 ml Milk
2 TEASPOONS Instant vegetable stock
7-10 Tbsp black pepper
1/2 bunch Chives

Directions

1
Prepare rice in boiling salted water according to package instructions (25 minutes). Boil eggs in boiling water for about 10 minutes. Clean, wash and halve the mushrooms. Peel and finely dice onion. Wash and dice the cured pork loin. Drain eggs, rinse with cold water and peel.
2
Heat oil. Fry the sliced pork in it. Add mushrooms and fry for 2-3 minutes. Take both out. Sauté onion in frying fat. Sprinkle with flour and sauté while stirring. Gradually stir in 250 ml water and milk. Bring to the boil, stir in stock. Let simmer for 5 minutes. Cut eggs into sixths. Add sliced pork, mushrooms and eggs to the sauce, season with salt and pepper. Drain rice and let drain.
3
Gradually stir in 250 ml water and milk. Bring to the boil, stir in stock. Let simmer for 5 minutes. Cut eggs into sixths. Add sliced pork, mushrooms and eggs to the sauce, season with salt and pepper. Drain rice and let drain. Wash the chives, dab dry, cut into fine rings and sprinkle over the ragout. Add rice