Potato and apple puree to braised cutlet

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and chop the onions. Wash the meat, dab dry. Season with salt and pepper. Turn chops in flour, tap. Heat 2 tablespoons of oil in a frying pan, fry the meat on each side for about 3 minutes. Add 2/3 of the onions and fry briefly. Deglaze with apple juice and 200 ml broth. Bring to the boil, cover and stew for about 1 1/4 hours

2. 2

   Peel, wash and chop the potatoes. Peel 250 g apples, quarter them and cut out the core. Cut apple quarters into small pieces. Heat 1 tablespoon of oil in a pot, fry the remaining onions in it. Add the apples and potatoes, fry briefly. Sprinkle with sugar. Deglaze with 200 ml vegetable stock, bring to the boil. Cover and cook for about 40 minutes.

3. 3

   Peel and wash the carrots, quarter them lengthwise and cut into pieces. Melt 2 tablespoons of butter in a frying pan and sauté the carrots. Season with salt and pepper. Add 200 ml water, simmer until the liquid has almost evaporated and the carrots are cooked. Wash the marjoram, dab dry, put something aside for garnishing. Finely chop the rest and mix into the carrots. Season to taste with salt and pepper

4. 4

   Wash 1 apple, remove seeds with a core cutter, cut apple into slices. Melt 1 tablespoon butter in a small pan, sauté apple slices in it, season with pepper. Remove the pot with the potatoes and apples from the heat, add 2 tablespoons of butter and mash with a potato masher. Season to taste with nutmeg and salt

5. 5

   Remove the meat from the stock. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again. Season to taste with salt, pepper and sugar. Put meat back into the sauce. Arrange carrots, puree and chops with sauce and apple slices on plates. Garnish with marjoram

Nutrition Facts

KCAL
730 kcal

CARBS
56 g

FATS
31 g

PROTEINS
53 g