75 min. total time
Ingredients for 4 portions
| 750 | g | Neck, in slices (shoulder meat) |
| 2 | tsp | Salt |
| 1 | tsp | Pepper, black, coarsely ground |
| 3 | pcs | Onions |
| 2 | tsp | Caraway, ground |
| 300 | ml | Water |
| 20 | g | Butter |
Preparation
- First, season the meat slices with salt and pepper.
- Place an ovenproof dish on a suitable stove plate, the size of which should be such that the meat slices fit side by side. Melt the butter at a medium heat and fry the meat slices on both sides. Then remove from the dish.
- Now dice the onions and spread them on the bottom of the dish. Sprinkle the caraway seeds over them and place the meat slices on top. Bring the water to a boil and pour the boiling water into the dish. Roast in a preheated convection oven at 180 degrees Celsius for about 45 minutes.
Nutrition score
510
36,41 g
37,20 g
6,90 g
75 min. total time | 30 min. preparation time | 45 min. cook & rest time
