For the Erdäpfelbratl, roast the meat in a roasting pan until half done. Remove the meat, but not the gravy, and line the dish with slices of raw potatoes (also place on the edge).
Put the meat on the potato slices, pour white wine, add the chopped onion and the bay leaf and finish frying.
Cut the potato roast, arrange on plates and serve hot.
Related Recipes:
Potato Buns with Pea-Mushroom FillingBoil the potatoes in salted water until soft. Then peel and press through the potato press while still hot...
Solyanka (Siberian Soup Stew)Boil about 1-1.5 liters of water in a soup pot. Add greens and cook the soup meat in it for 1 1/2 – 2...
Calf’s Liver Schilcher StyleFor the calf’s liver Schilcher style, peel the apples, cut them in half and remove the core. Cut into...
Potato SpreadFor the potato spread, boil and peel the potatoes. Grate the cold potatoes. Stir the margarine until creamy...
Potato and Zucchini GoulashFirst peel the potatoes and onion. Finely dice the onion and coarsely dice the potatoes, tomatoes and...
Veal Steak with Mushrooms and Top PolentaSeason the veal steaks with salt and pepper. Cut the cleaned mushrooms into bite-sized pieces. Heat the oil...
Veal Steak with Herb Parmesan CrustFor the veal steak with herb-parmesan crust, first remove the veal steaks and butter from the refrigerator in...
Oatmeal CakeFor the oatmeal cake, stir THEA with organic raw sugar until very creamy, gradually stir in yolks well. Add...
Broccoli and Leek Vegetables with Fried PotatoesFor the broccoli leek vegetables with fried potatoes, boil potatoes, then peel and fry in olive oil until...
Salmon Trout with Vegetables Chili NoodlesFor the salmon trout with vegetable chili noodles, cut carrots and zucchini into strips with a peeler, cut...