Urmelis Roast – Pfann`l with Camembert
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g roast, beef, pork or poultry, leftovers, even more
- 500 g potato (s), cooked and peeled
- 150 g pasta, cooked
- 150 g camembert (s)
- 100 ml gravy, leftovers, amount to taste
- 2 medium onion (s)
- 1 small clove garlic, if you like
- 2 tablespoon clarified butter
- Seasoned Salt
- pepper
- marjoram
- Caraway seed
- Ham, or bacon, if available
Print Recipe
Pin Recipe Instructions
- Dice the leftovers, cut the onions into half rings and finely chop the garlic. Cut the ham or bacon into small pieces, too. Divide the camembert into small cubes.
- Heat the clarified butter well in a large pan, then fry the potatoes in slices until brown for a few minutes using only pepper, not salt. When they have reached the desired degree of browning, turn the heat down slightly, add onion rings, garlic and pasta. Also let everything take a little color. When everything is well seared (takes about 5-8 minutes), add the leftovers (ham, bacon). Mix everything well and season. Turn the heat down a lot and add the gravy spoon by spoon. So you can decide for yourself how you want the consistency (more or less saucy). Simmer a little and season to taste if necessary. Finally, distribute the Camembert cubes evenly over the top, put a lid on the pan and immediately remove from the stove. Melt the camembert with the pan covered and serve.
- The amounts are only approximate and can of course be varied depending on how much of everything is still available.
- I used leftover sauerbraten and sauce based on a recipe from the CK.
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