80 min. total time
Ingredients for 6 portions
| 300 | g | Pork |
| 300 | g | Beef |
| 150 | g | Lean pork belly |
| 1 | Bunch | Soup vegetables |
| 2 | Pcs | Onions |
| 2 | Tbsp | Lard |
| 1 | Tsp | Grated horseradish |
| 125 | ml | Red wine |
| 1 | Piece | Bay leaf |
| 1.5 | Tsp | Cornstarch |
| 1 | Pinch | Paprika powder |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Preparation
- For an Eifeler shepherd’s pot, dice the meat. Peel and roughly chop the onions, wash, clean, and dice the soup vegetables.
- Heat the lard in a sufficiently large pot and sear the meat cubes on all sides.
- Add the onion and soup vegetable cubes to the meat. Sauté briefly, add salt, pepper, paprika, horseradish, red wine, and the bay leaf and cook everything at medium heat in a covered pot for about 45-60 minutes.
- Stir the cornstarch and thicken the sauce with it.
Serve the Eifeler shepherd’s pot with boiled potatoes.
Nutrition score
208
8,04 g
28,11 g
2,68 g
80 min. total time | 20 min. preparation time | 60 min. cook & rest time
