Summary

Ingredients

• 800 g pork fillet (s), (cut into strips)
• 300 g ham (Kat ham)
• 500 g sausae, (the inside a coarse sausae without skin)
• 500 g roast beef, cut into strips
• 4 large onion (s)
• 2 cloves garlic
• 3 leeks
• 1 can mushrooms (sliced, approx. 300 g), frozen also work
• 1 glass mushrooms, mixed, (approx. 200-300 g) frozen is also possible
• 0.5 liter ½ vegetable stock
• 300 ml wine, (Riesling semi-dry)
• 250 g cream cheese with herbs
• 200 g processed cheese (can also be the herb version)
• 5 tablespoon oil
• 1 ½ tablespoon flour (mixed with the same amount water)
• 1 tablespoon herbs, mixed with dried ones (thyme, oregano, rosemary, etc.)
• 3 teaspoons chives, (fresh or frozen)
• 3 teaspoons parsley, (fresh or frozen)
• 1 teaspoon salt and pepper, black
• 1 teaspoon paprika powder, (for seasoning meat)

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Instructions

1. Fry half of each of the diced ham, the onions (roughly diced), the leek (cut into rings), the garlic (chopped up) with the seasoned meat and the sausage filling for approx. 5 minutes. Put the meat aside and deglaze the meat stock with the wine, let it boil down briefly, then bind with the flour-water mixture and store.
2. Sauté the other half of the ham, the onions (cut into rings) and the gari with half of the parsley in a second pan and add the mushrooms. Fry everything for 5-7 minutes and deglaze with 4 tablespoons of vegetable stock (already heated).
3. The remaining vegetable broth, the cream and processed cheese as well as the sep. Add herbs. Bring to the boil briefly and set aside. Stir in the set wine stock. First line the bottom of the Roman pot (or roaster) with the meat. Spread the mushroom mixture over it. Put meat in again. Pour the cheese broth over it and sprinkle a little more with parsley and chives.
4. Braise the whole thing for approx. 45 minutes at 180 ° C in the oven or on the stove over medium heat.
5. Rice or baguette and mixed salads go well with this!