shredded in tomato cream with rösti noodles and spinach

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime peel and finely dice the onions. Heat 1 tablespoon of olive oil, fry 1/3 of the onions in it until transparent, put aside. Cut dried tomatoes into strips and blanch with 200 ml boiling water. Grate the Parmesan finely. Wash the meat, dab dry and cut into strips. Clean, wash and drain the spinach.

2. 2

   Drain potatoes, rinse and peel. Coarsely grate potatoes. Knead potatoes, 50 g parmesan, steamed onions and flour to a mass. Season with salt, pepper and nutmeg. Put aside. Peel garlic and chop finely. Pour the tomatoes into a sieve and collect the water. Heat 2 tablespoons of oil in a casserole dish. Brown the meat well all around, add 2. third onions and half garlic, fry briefly. Add tomato paste and sauté briefly. Add tomatoes and tomato water, bring to the boil. Season to taste with salt, pepper, paprika and sugar. Add cream, bring to the boil again.

3. 3

   Heat 2 tablespoons of oil in a casserole dish. Brown the meat well all around, add 2. third onions and half garlic, fry briefly. Add tomato paste and sauté briefly. Add tomatoes and tomato water, bring to the boil. Season to taste with salt, pepper, paprika and sugar. Add cream, bring to the boil again. Let simmer for about 10 minutes. In the meantime form 16 cams from the potato mixture with 2 tablespoons. Heat 2 tablespoons of olive oil in a pan and fry the noodles for about 5 minutes, turning them over. Heat 1 tablespoon of oil in a large saucepan, add the remaining onions and garlic and sauté briefly, deglaze with 100 ml of water and wine, bring to the boil, add spinach and allow to collapse. Season with salt, pepper and nutmeg. Arrange the shredded meat, dumplings and spinach on plates. Sprinkle spinach with remaining cheese, garnish the shredded meat with oregano

4. 4

   Let simmer for about 10 minutes. In the meantime form 16 cams from the potato mixture with 2 tablespoons. Heat 2 tablespoons of olive oil in a pan and fry the noodles for about 5 minutes, turning them over. Heat 1 tablespoon of oil in a large saucepan, add the remaining onions and garlic and sauté briefly, deglaze with 100 ml of water and wine, bring to the boil, add spinach and allow to collapse. Season with salt, pepper and nutmeg. Arrange the shredded meat, dumplings and spinach on plates. Sprinkle spinach with remaining cheese, garnish the shredded meat with oregano