Thuringian Sunday Roast Half and Half
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef, for roastin
- 600 g pork, for roastin
- 1 large onion (s)
- 1 clove garlic
- 1 carrot (s)
- salt and pepper
- Paprika powder, noble sweet
- marjoram
- Celery, the dried leaves
- broth, or water
- margarine, for frying or oil
- tomato paste
- 1 squirt lemon juice
- Sauce thickener, brown
Print Recipe
Pin Recipe Instructions
- Season the two pieces of meat well on all sides with salt, pepper and paprika and sear them in an iron pot if possible.
- Chop the onions and carrots and fry them too. Now add the garlic clove, diced small, and add some tomato paste from the tube. Deglaze with water or a stock or broth. Add the salt, 1 pinch of marjoram and finely stripped celery leaves and cover with a lid. Stew for approx. 2-3 hours, depending on the size of the meat, until soft. When the meat is soft, add pepper and season with a squeeze of lemon. Who wants to thicken with a sauce thickener.
- The Sunday roast goes well with dumplings, boiled potatoes, rice or pasta. Any vegetable can be served as a side dish.
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