Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Krautfleisch
Hearty, hearty and full of flavor – this cabbage meat combines tender pork with spicy sauerkraut and aromatic spices to create a real feel-good dish!
Cooking time: 2 hours
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | pork shoulder, cut into approx. 1-inch (3 cm) cubes |
| 250 | g | Onions, finely diced |
| 2 | tablespoon(s) | tomato paste |
| 1 | tablespoon(s) | sweet paprika |
| 1 | dash | Vinegar |
| 2 | teaspoon(s) | Caraway seeds |
| 3 | clove | Garlic |
| 500 | g | finely sliced sauerkraut |
| 1 | piece(s) | starchy potato |
| 4 | tablespoon(s) | Sour cream |
| Oil | ||
| Salt | ||
Preparation
- Fry the onions in fat until golden brown, add the tomato paste and fry briefly.
- Add the paprika, vinegar, pork, salt, crushed caraway seeds and crushed garlic. Cover and simmer for about 45 minutes, regularly adding a little water to replace the evaporated liquid.
- Add the sliced sauerkraut and continue to simmer for another 45 minutes. Grate the potato and add it to the Krautfleisch together with the sour cream. Season with salt and paprika powder to taste.
Wine tip
Deep dark ruby, purple reflections, delicate edge brightening. Some vanilla and candied violet, a hint of cassis, delicate plum notes, floral touch. Complex, juicy,...
Lake Neusiedl, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
