Vegetable Stew with Pork – Unterwaldner Stunggis

Perhaps your new favorite bean dish:

1. peel the onion and fei dice. Clean the leek, carrots and cabbage. Cut the leek into rings, the carrots into slices and the cabbage into strips. Remove the peel from the potatoes, rinse, halve or quarter and set aside covered with water. Rinse and clean the beans and break them into pieces. Peel the garlic and press it through a press. Pluck the marjoram and thyme from the stems and chop.

Heat the clarified butter in a casserole and fry the meat in batches until it is golden brown. Put all the meat into the casserole, add the onion and sauté for 5 minutes. Season with salt, pepper, chopped herbs, garlic and nutmeg. Put the vegetables, except for the potatoes, on top of the meat and pour the clear soup.

Heat the clarified butter in a casserole and fry the meat in portions until it is golden brown. Put all the meat into the casserole, add the onion and sauté for 5 minutes. Season with salt, pepper, chopped herbs, garlic and nutmeg. Put the vegetables, except for the potatoes, on the meat and pour the clear soup. 3.

Put the pot with the lid on the lowest shelf of the oven. Cook the stew at 200 degrees (convection oven 175 degrees) for 1 hour.

Delicacies from vacation countries Created by: Roswitha Gaber, 02.04.

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