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🍽️ Marinated Meat and Potato Casserole

867 kcal · 30 min · 4 servings

Ingredients

• 500 g veal (from the shoulder)
• 2 bay leaves
• 4 garlic cloves
• 2 tsp thyme leaves
• 1 tsp rosemary needles
• salt
• pepper (from the mill)
• 250 ml dry white wine
• 5 tbsp olive oil
• 750 g waxy potatoes
• 20 onions
• 300 g carrots
• 400 g firm tomatoes
• 250 g butter cheese (sliced)
• 50 g butter
• 150 ml meat broth
• 50 g black olives

Instructions

1. 1. Cut the meat into bite-sized cubes.
2. 2. Place the meat cubes into a bowl.
3. 3. Add a bay leaf, two peeled garlic cloves, one teaspoon of thyme, fresh rosemary, salt, and pepper.
4. 4. Whisk the wine with two tablespoons of olive oil.
5. 5. Pour the wine and oil mixture over the meat.
6. 6. Cover the bowl.
7. 7. Let the ingredients marinate in the refrigerator overnight.
8. 8. Peel the potatoes and wash them.
9. 9. Boil the potatoes in salted water for about 25 minutes.
10. 10. Drain the cooking water.
11. 11. Let the potatoes cool down.
12. 12. Slice the cooled potatoes.
13. 13. Peel the onions and carrots.
14. 14. Wash the tomatoes.
15. 15. Slice the onions, carrots, and tomatoes into thin slices.
16. 16. Drain the meat from the marinade.
17. 17. Remove the garlic and bay leaf from the meat.
18. 18. Heat some olive oil in a heavy pan.
19. 19. Lightly brown the meat on all sides for 5 minutes over medium heat.
20. 20. Turn the meat while frying.
21. 21. Remove the meat along with the juices from the pan.
22. 22. Season the meat with salt and pepper.
23. 23. Melt 30 grams of butter in the same pan.
24. 24. Roast the onions, the remaining crushed garlic, and the carrots for 3 minutes.
25. 25. Pour in half of the marinade.
26. 26. Let everything simmer for 5 minutes.
27. 27. Grease a baking dish.
28. 28. Layer potato slices, meat cubes, the onion mixture, tomatoes, and cheese alternately in the dish.
29. 29. Sprinkle each layer of potatoes with the remaining thyme, salt, and pepper.
30. 30. Place more potato and cheese slices on top at the end.
31. 31. Dot the remaining butter in small pieces over the casserole.
32. 32. Whisk the remaining marinade with the broth.
33. 33. Pour the liquid over the casserole.
34. 34. Preheat the oven to 200 degrees.
35. 35. Cover the dish with aluminum foil.
36. 36. Braise the casserole in the preheated oven for one and a half hours.
37. 37. Remove the aluminum foil.
38. 38. Sprinkle the olives on top.
39. 39. Let the casserole cook uncovered for another 20 minutes.

Nutrition per serving

• kcal: 867
• Protein: 47 g · Fett/Fat: 47 g · Carbs: 51 g