Scherauer Court Pan
easy
75 mins
75 mins
Ingredients
- 2 medium-sized onions
- 100 g streaky smoked bacon
- 500 g Pork from the nut
- 500 g fresh wild mushrooms (alternatively mushrooms)
- 1/2 bunch Parsley
- 3-4 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 tablespoon (approx. 15 g) Flour
- 200 ml clear soup
- 150 g Whipped cream
- 1/2 package (375 g) Dumpling dough half and half
- 50–60 g grated, medieval Gouda
- 2 TABLESPOONS Breadcrumbs
- 1 TABLESPOON Butter
Directions
- 1
Peel the onions. Finely dice onions and bacon. Dab meat dry and cut into strips. Clean the mushrooms, wash if necessary and drain well. Cut mushrooms into pieces or slices. Wash parsley, shake dry and chop
- 2
Heat 1 tablespoon of oil in a frying pan. Leave the bacon in it until crispy, add onions and mushrooms, fry for about 5 minutes while turning. Season with salt, pepper and nutmeg. Remove from the pan. Heat 2-3 tablespoons of oil in a frying pan and fry the meat thoroughly. Season with salt and pepper, dust with flour and sauté lightly. Pour in broth and cream, add mushroom mixture and simmer for 4-5 minutes while stirring. Stir in parsley, season to taste with salt and pepper and place in an ovenproof dish. Let cool down for about 20 minutes
- 3
Press the dumpling dough with your hands flat (0.5-1 cm) and lay it close together on the shredded dough until everything is covered. Sprinkle with cheese and breadcrumbs and spread butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown
Nutrition Facts
680 kcal
31 g
44 g
38 g
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