Summer bakéoffe with beans

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash and clean the beans. Cut beans into pieces, Kenya or princess beans possibly halve. Peel onions and garlic, dice finely. Wash savory, shake dry and pluck leaves.

2. 2

   Peel and wash the carrots and potatoes. Cut into large pieces.

3. 3

   Dab the goulash dry. Heat the oil in a roasting pan or casserole (with lid). Brown the meat in it in portions. Fry onions and garlic briefly. Put all the meat back into the roaster.

4. 4

   Season with salt and pepper.

5. 5

   Sprinkle broth on top. Mix potatoes, carrots, beans, savory and bay leaf, season well with salt and pepper. Pour on the meat. Add 1/2 l wine and 1/4 l water. Bring everything to the boil, cover and braise in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 1 1/4 hours, possibly pour on up to 1/4 l of wine.

6. 6

   Remove the roaster and let it cool down briefly so that the rim of the pot is no longer quite so hot. Melt the butter. Roll out the dough sheets, brush each sheet with melted butter and place on top of each other.

7. 7

   Remove the lid. Place the dough with the coated side down as a lid on the pot. Carefully press down any excess dough at the edge (with oven cloth). Spread the top pastry sheet with the rest of the butter.

8. 8

   Continue baking Baeckeoffe for about 20 minutes.

9. 9

   Drink tip: cool white wine, e.g. a Pinot Gris from Alsace

Nutrition Facts

KCAL
530 kcal

CARBS
43 g

FATS
13 g

PROTEINS
44 g