| 1 Fleisch in Bratbutter oder Bratcrème goldbraun anbraten.
Zwiebel beifügen, andünsten. Lorbeer und Nelke beigeben,
mi tWein un dBouillon ablöschen, würzen.
2. Bei keliner Hitze zugedeckt ca. 1 Stunde schmoren. Sauprägel
in den letzten 20 Minuten abgedeckt köcheln lassen.
3. Brotwürfel in Butter goldgelb rösten, zum Sauprägel
servieren. |
1. Broil Pork pieces in the butter until they are golden.
Add the cut onions and let them steam, the onions should get glassy.
Add the leafe of laurel and the clove. You extinguish all of it
with the wine and the bouillon. Put the salt and pepper also in
the pan.
2. The stew should slightly stew for one hour in a covered pan.
The last 20 minutes you should uncover it.
3. You have to roast the toast-bread cubes in a roast pan with
the prepared butter and before serving spread them over the stew.
A good side-dish would be potato, rice-noodles, rice or broad
egg-noodles.
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