Summary

Ingredients

• 400 g roast pork, sliced
• 40 g butter
• 1 small celeriac
• 2 carrot (s)
• 1 leek
• 1 onion (s)
• 2 cloves garlic)
• 2 rolls, light (round pieces)
• salt and pepper
• Paprika powder, hot
• 4 teaspoons mustard, medium hot
• 4 teaspoons cornstarch
• 125 ml water
• 0.5 liter ½ red wine, drier
• 4 teaspoons meat stock, grained

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Instructions

1. You eat this dish with Hamburger Rundstück. These are bright, round buns without a slot. Alternatively, other light-colored rolls can also be used.
2. Season the meat with pepper, salt and paprika powder and then rub mustard. Heat the butter in a saucepan and fry the meat vigorously on all sides. Then add the carrots, celery, leek, onions and garlic, finely diced, and roast everything well. Deglaze with the red wine and stir in the meat stock powder (without adding any additional water). Stew over low heat for about 40 minutes, stirring occasionally. Mix the water with Mondamin and bind the sauce with it.
3. Cut the rolls open, cover each half with a slice of roast pork and cover well with sauce. Serve immediately.
4. The round piece warm is served without any other ingredients.