Italian Casserole in Roman Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g ham (cooked ham), cut into strips
- 500 g pork tenderloin (s), cut into strips
- 250 g tomato (s), blanched, peeled, cut into strips
- 375 ml mushrooms (can)
- 200 g cheese (Gouda), rated
- 400 g sour cream
- 1 tablespoon tomato ketchup
- Thyme, fresh
- sage, fresh
- rosemary, fresh
- salt and pepper
- Fat (vegetable fat)
Print Recipe
Pin Recipe Instructions
- Rub a Roman pot with vegetable fat. Place the boiled ham, fillet, tomatoes and mushrooms one after the other.
- Beat the sour cream with the whisk until smooth and add the chopped herbs, salt, pepper and ketchup. Pour the sauce over the casserole and sprinkle with the cheese. Put the lid on and cook for about 60 minutes at 180 ° C.
- Homemade spaetzle and fresh salad are ideal side dishes.
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