Description
Zartes Schnitzelfleisch in cremiger Jägersoße, verfeinert mit würzigem Schmelzkäse und Räucherbauch. Saftige Champignons und Porree verschmelzen mit karamellisierten Zwiebeln zu einem herzhaften, aromatischen Genuss.
Ingredients
Scale
- 2 kg Schnitzelfleisch
- 1 Pkt. Maggi, Würzmischung Nr. 1
- 2 Pkt. Schmelzkäse (Chester)
- 3 Stangen Porree
- 4 Dosen Champignons, á 425 g
- 2 Scheiben Räucherbauch
- 6 dicke Zwiebeln
- 3 Pck. Sauce (Jägersoße)
- 4 Becher Sahne
Instructions
- Begin by cutting the schnitzelfleisch (thinly sliced meat) into small, bite-sized pieces. Place these pieces into a large mixing bowl. Add the entire packet of Maggi Würzmischung Nr. 1 seasoning mix to the meat and thoroughly mix everything together to ensure the seasoning is evenly distributed. Then, grease a large roasting pot (Bräter) with a small amount of oil to prevent sticking. Transfer the seasoned meat into this greased pot, spreading it out evenly.
- Next, take the two packets of Schmelzkäse (Chester processed cheese) and layer them evenly over the top of the meat in the pot. This cheese layer will add creaminess and flavor as it melts during cooking.
- Clean and wash the 3 stalks of porree (leek). Slice the leeks into small rings or pieces. Sprinkle the chopped leek evenly over the cheese layer in the pot, creating the next layer of the dish.
- Drain the liquid from the 4 cans of mushrooms (champignons), each weighing approximately 425 grams. Spread the drained mushrooms evenly over the leek layer, distributing them so that every bite will have mushrooms.
- Peel and finely dice the 6 thick onions into small cubes. Also, finely dice the 2 slices of smoked bacon (Räucherbauch). In a pan over medium heat, sauté the diced onions and smoked bacon together until the onions are translucent and the bacon is slightly crispy. Remove from heat and allow this mixture to cool completely to prevent wilting the layers when added.
- Once cooled, distribute the sautéed onion and bacon mixture evenly over the mushroom layer in the roasting pot. This adds a smoky and savory flavor to the dish.
- In a separate bowl, combine the 3 packets of Jägersoße (hunter sauce mix) with the 4 cups (Becher) of cream (Sahne). Whisk the mixture well until it is smooth and fully blended. Pour this creamy sauce evenly over all the layers in the roasting pot, ensuring the sauce covers the ingredients and seeps through the layers.
- Cover the roasting pot with its lid or tightly with aluminum foil. Place the pot in the refrigerator and let it marinate for 24 hours. This resting period allows the flavors to meld together and the seasoning to penetrate the meat and vegetables.
- After the marinating time, preheat your oven to 190°C (approximately 375°F). Remove the roasting pot from the refrigerator and place it in the preheated oven. Cook the Jägertopf for about 2 hours with the lid closed to retain moisture, allowing the meat to become tender and the flavors to develop fully.
- Once the cooking time is complete, carefully remove the pot from the oven. The Jägertopf is now ready to serve. This hearty dish pairs wonderfully with fresh bread, steamed rice, or your favorite type of noodles to soak up the rich sauce.
Notes
For best results, ensure the roasting pot is well greased to prevent sticking and clean the mushrooms thoroughly before draining. The 24-hour marinating step is essential for deep flavor development, so do not skip it. Leftovers can be refrigerated and taste even better the next day as flavors continue to meld.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
