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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The night before: Toss together and marinate the meats with the diced onion, leeks, carrots, spices and garlic. Then add the white wine and keep in refrigerator overnight. | 2. The next day: Remove the meat, draining it, but keeping the juices. Grease a covered roasting dish and cover the bottom with half of the potatoes. Place the marinated meat on top of the potatoes, along with the onions and leeks. Salt and pepper lightly. Place the rest of the potatoes on top of meat, covering thoroughly. Pour the marinade over the whole thing, and add water, enough to reach the top layer of potatoes. | 3. Mix together some flour and water, in order to get a rather soft and sticky dough. Place the lid on the dish and seal it with this dough. Be sure to press the dough firmly, to be sure it is sealed and not just resting on top of the lid. | 4. Bake in a 275-300 degree oven for 3 to 3 1/2 hours. Serve right from the dish, hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	1		deboned cubed	1197.504	0.0	75.2069	97.2972
beef stew meat	1			449.05699999999996	35.607	20.0034	25.0837
pork	1		deboned cubed	1705.536	0.0	63.0958	159.0775
onion	1		chopped	60.0	14.01	1.65	0.15
leek	3 -4		chopped	0.0	0.0	0.0	0.0
carrot	3 -4		chopped	0.0	0.0	0.0	0.0
thyme				-	-	-	-
bay leaf				-	-	-	-
salt pepper				-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
white wine	2	cups		-	-	-	-
potato	3		peeled sliced	-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.