Schupfnudel-Kasseler-Pan

Name: Schupfnudel-Kasseler-Pan
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g tripped chop of Kasseler; 1 TABLESPOON Oil; 800 g Potatoes (mainly floury cooking); 40 g Semolina; 40 g Flour; 4 Egg Yolk; 7-10 Tbsp salt, white pepper; 3 medium-sized onions; 40 g butter/margarine; 1/8 l Milk; 1 TEASPOON clear soup; 1/2 bunch Chives; 2-3 TABLESPOONS ripened cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g tripped chop of Kasseler
1 TABLESPOON Oil
800 g Potatoes (mainly floury cooking)
40 g Semolina
40 g Flour
4 Egg Yolk
7-10 Tbsp salt, white pepper
3 medium-sized onions
40 g butter/margarine
1/8 l Milk
1 TEASPOON clear soup
1/2 bunch Chives
2-3 TABLESPOONS ripened cream

Directions

1
Wash the meat and pat dry. Fry in hot oil. Add 1/8 l water. Cover and cook for 45 minutes.
2
Wash the potatoes and boil in water for about 25 minutes. Drain, peel and mash. Knead semolina, approx. 20 g flour and egg yolk and season. Form finger-thick rolls (potato noodles) from the dough with floured hands. Leave to stand in plenty of boiling salted water for 2-3 minutes until they float to the top
3
Peel and chop 1 onion. Fry in 20 g of hot fat. Sweat 20 g flour in it. Deglaze with 1/8 l water, milk and some smoked pork stock. Bring to the boil, stir in broth. Simmer for about 5 minutes, season to taste. Wash and chop the chives. Stir into the sauce with sour cream
4
Rest peel and chop the onions. Heat 20 g fat. Sauté onions in it. Fry the potato noodles in it. Serve everything
5
Drink: cold beer