Senators pot from the oven

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook covered for about 20 minutes. quench, peel and let cool down

2. 2

   Dab meat dry and dice. Peel carrots and onion. Wash the carrots, cut them in half lengthwise and cut into thick slices. Halve onion and cut into slices

3. 3

   Heat 1 tablespoon of clarified butter. Brown the meat in it in portions all around. Add the carrots and fry briefly. Season with pepper and a little salt. Take out

4. 4

   Fry the onion in the frying fat, except for a few slices. Add meat and carrots. Season with paprika and marjoram. Deglaze with cream and 6-8 tbsp. water, bring to the boil. Pour into a greased casserole dish and cover with foil. First braise in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 45 minutes. Then braise open for another 15 minutes

5. 5

   In the meantime cut the bacon into fine strips. Dice the rest of the onion. Cut potatoes into slices. Fry the bacon in a large hot pan until crispy, brown the onion. Take out. Then heat 1-2 tbsp. clarified butter. Fry the potatoes until golden brown. Season with salt and pepper. Add bacon and onion again. Garnish dish with marjoram. Serve the fried potatoes extra

Nutrition Facts

KCAL
730 kcal

CARBS
40 g

FATS
38 g

PROTEINS
52 g