Party Pound Pot

Name: Party Pound Pot
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 500 g boiled fine sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Onions; 500 g Turkey breast (piece); 500 g released pork chop (piece); 500 g Beef goulash; 1 can(s) (850 ml) Mushrooms; 1 TABLESPOON Broth; 250 ml shashlik sauce; 250 ml Tomato ketchup; 200 g Whipped cream

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

500 g boiled fine sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Onions
500 g Turkey breast (piece)
500 g released pork chop (piece)
500 g Beef goulash
1 can(s) (850 ml) Mushrooms
1 TABLESPOON Broth
250 ml shashlik sauce
250 ml Tomato ketchup
200 g Whipped cream

Directions

1
Press the sausage meat as dumplings from the skin directly into boiling salt water. Cook for about 4 minutes and then drain.
2
Onions peel and roughly chop. Wash turkey breast and pork loin, dab dry and cut into cubes. Goulash may be diced slightly smaller. Drain mushrooms. Dissolve stock in ½ l hot water.
3
Mix all the meat, dumplings, onions, shish kebab sauce, ketchup, cream and stock in a roaster or in a large ovenproof pot. Season with pepper and a little salt. Cover and braise in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 2 ½ hours.
4
Remove the lid after approx. 1 ½ hours. Season the pound casserole to taste again. Serve with sour cream and baguette.