Amsterdam Pot

Summary

Ingredients

• 500 g pork loin (s)
• 250 g spaetzle
• 500 g mushrooms
• 1 onion (s)
• 200 g ham, cooked
• 125 ml meat stock
• 1 cup cream or crème fraîche
• 1 cube gravy
• 2 tablespoon sauce powder
• 2 tablespoon BBQ sauce
• Salt and pepper
• paprika powder
• curry powder
• 150 g cheese, rated
• Fat for the shape

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Instructions

1. Cook the spaetzle al dente. Wash and slice the mushrooms. Then sauté together with a diced onion. Cut the ham into cubes. Cut the loin into slices, season with salt and pepper and fry on both sides. Mix the spaetzle with the mushrooms, onions and ham.
2. Grease the baking dish, add the loin and pour the mixture on top.
3. Bring the meat stock to the boil, dissolve the cube in it. Add the cream, sauce powder and barbeque sauce and season with salt, pepper, paprika and curry. Pour the sauce over the loin and spaetzle mixture, cover and leave to stand overnight.
4. Cover and simmer in a hot oven at 180 ° C for 45 minutes the next day. Sprinkle with cheese 10 minutes before the end of the cooking time. Bake uncovered until the cheese runs.