Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg roast pork (schnitzel)
- 2 onions)
- 100 g carrot (s)
- 2 tablespoons oil
- salt and pepper
- 200 ml white wine
- 500 ml meat broth
- 1 tablespoon tomato paste
- 40 g toast bread
- 0.5 ½ bunch oregano and thyme
- 1 bunch parsley, smooth
- 3 tablespoon mustard
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Preheat oven to 200 degrees.
- Rinse the meat, pat dry. Peel the onions, peel the carrots, cut both into pieces.
- Fry the meat in oil all over. Add the onions and carrots, sweat with them. Salt and pepper the meat. Add tomato paste, toast a little. Deglaze with wine, bring to the boil. Pour in the broth. Cover and let simmer for about 60 minutes.
- Finely grate the toast. Rinse off herbs, shake dry, chop. Mix with breadcrumbs, mustard and egg. Spread the mixture on the roast and stew in the oven for another 30 minutes.
- Remove the roast. Puree the stock, salt and pepper. Serve with the roast.
- Vegetable noodles and gnocchi go well with it.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below