Minced Meat – Cassoulet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large onions
- 3 tablespoon lard or even better goose lard
- 500 g minced meat, mixed
- 2 cloves garlic)
- 1 large can (s) beans, white with soup greens
- 2 piece (s) garlic sausage (e.g. Kabanossi)
- 2 tablespoon tomato paste
- 1 glass red wine, dry
- 4 tablespoon breadcrumbs
- 1 pinch (s) ground clove (s)
- 1 pinch (s) cayenne pepper
- 1 bunch parsley
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Peel and chop the onions. Heat 2 tablespoons of lard in the roaster and fry the onions. Add the minced meat and brown while stirring. Season with salt, pepper, cloves and cayenne pepper. Crush the garlic and mix with the beans, including the stock, into the meat.
- Cut the garlic sausages into thick slices. Add with tomato paste and red wine. Bring to the boil while stirring - season to taste.
- Chop the parsley, fold in with 3 tablespoons of breadcrumbs and spread 1 tablespoon of breadcrumbs on the cassoulet. Put some flakes of lard on top. Baked in the preheated oven at 225 degrees, middle rack, for 20 minutes.
- Baguette goes well with it.
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