Kassel pot with Schupfnudeln

Name: Kassel pot with Schupfnudeln
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Carrots; 500 g White cabbage; 800 g sprung Kasselernacken; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TEASPOON Flour; 1 TABLESPOON Vegetable broth (instant); 1 glass (à 370 ml) Gherkins; 2 TABLESPOONS grainy mustard; 100 g Whipped cream; 7-10 Tbsp Salt; 1 TABLESPOON Butter; 1 pck (each 500 g) Schupfnudeln (cooling shelf); 1 bed Cress

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Now's becomes triple aromatic: hearty smoked meat meets pickled gherkins and grainy mustard. With creamy sauce, in which we dip crispy potato noodles. Mmmhhmmm ...

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Carrots
500 g White cabbage
800 g sprung Kasselernacken
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TEASPOON Flour
1 TABLESPOON Vegetable broth (instant)
1 glass (à 370 ml) Gherkins
2 TABLESPOONS grainy mustard
100 g Whipped cream
7-10 Tbsp Salt
1 TABLESPOON Butter
1 pck (each 500 g) Schupfnudeln (cooling shelf)
1 bed Cress

Directions

1
For the goulash, peel, wash and cut carrots into pieces. Clean, wash and cut cabbage into wide strips. Wash the smoked pork, dab dry and cut into cubes.
2
Heat the oil in a large frying pan, fry the meat in it in 2 portions, remove. Briefly sauté the carrots and cabbage in the frying fat, season with pepper. Put the meat back into the roaster. Dust with flour. While stirring, add approx. 3⁄4 l water, bring to the boil and stir in the stock. Cover and simmer for about 40 minutes. Drain mustard gherkins. Stir mustard and cream into the goulash, heat up.
3
For the potato noodles, heat butter in a pan. Fry the uncooked Schupfnudeln for about 5 minutes until golden brown. Cut cress from the bed and stir into the goulash. Season goulash with salt and pepper. Serve with potato noodles.