Winegrower's Pot

Name: Winegrower's Pot
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 600 g Pork and beef goulash; 80 g streaky smoked bacon; 2 Onions; 1 Garlic clove; 1 kg Potatoes; 1 kg Carrots; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Thyme; 3 Bay leaves; 1/2 l Vegetable broth (instant); 1/4 l dry red wine; 2 discs Toast; 2 TABLESPOONS Butter or margarine

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 5

600 g Pork and beef goulash
80 g streaky smoked bacon
2 Onions
1 Garlic clove
1 kg Potatoes
1 kg Carrots
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Thyme
3 Bay leaves
1/2 l Vegetable broth (instant)
1/4 l dry red wine
2 discs Toast
2 TABLESPOONS Butter or margarine

Directions

1
Wash the meat and dab dry. Cut bacon into fine strips. Peel onions and garlic. Chop the onions coarsely. Chop garlic. Peel and wash potatoes and carrots.
2
Cut potatoes into wide slices and carrots into large pieces. Heat clarified butter in a large frying pan. Fry meat and bacon in it in portions. Season with salt and pepper. Put all the meat into the roaster. Add onions and garlic and fry for 3-4 minutes. Spread potatoes on the meat. Wash the thyme and dab dry. Pluck the leaves from the stems and chop them, except for a few for garnishing. Season with salt, pepper and half the thyme. Lay laurel and carrots on the potatoes. Season with salt, pepper and the remaining thyme.
3
Wash the thyme and dab dry. Pluck the leaves from the stems and chop them, except for a few for garnishing. Season with salt, pepper and half the thyme. Lay laurel and carrots on the potatoes. Season with salt, pepper and the remaining thyme. Add stock and wine. Cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Crumble the toast. Take out roaster, remove lid. Spread bread crumbs on the winegrower pot and add fat in pieces. Braise in the oven at the same temperature for another 30 minutes. Garnish with thyme and serve immediately
4
Cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Crumble the toast. Take out roaster, remove lid. Spread bread crumbs on the winegrower pot and add fat in pieces. Braise in the oven at the same temperature for another 30 minutes. Garnish with thyme and serve immediately