Layer Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg smoked pork, pork neck or roast beef
- 500 ml red wine, drier
- 250 ml sour cream
- 250 ml tomato ketchup
- 3 onion (s)
- 2 teaspoons marjoram
- rosemary
- 1 teaspoon Worcester sauce
- 2 bay leaves
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cut the meat into thin slices, then season with salt and pepper. Peel the onions and cut into slices.
- Whisk the red wine, sour cream, ketchup, herbs and Worcestershire sauce together.
- Put some sauce in a greased baking dish, layer a layer of meat and cover with onions. Keep layering in this order until all the ingredients have been used up. Finish with the sauce and place the bay leaves on top.
- Cover and braise in a preheated oven at 200 ° C top / bottom heat for approx. 1 ½ hours.
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