Corn casserole with pumpkin and beef in slow cooker

This Sunday dinner meal can be just as traditional like classic meat with gravy. But these ingredients are getting ready from the remnants of the German Sauerbraten dish – pickled meat, stew with gravy and vegetables. So if you don’t have ready Sauerbraten, below is a recipe for an amazing brisket with vegetables in a delicious gravy, which is stewed in a marinade for several hours, becoming very soft, tender and juicy. Leftovers put the brisket with vegetables in a pan and fry with slices pumpkins, she will renew the taste of the sour dish with her sweet note. Cover with a mixture of cream corn, cheese, eggs and flour and bake in the oven until a crispy crust appears. Baked corn will give the dish its unique taste and aroma and bring it to new level. Nutritional value of one serving: (4 total) Calories 587, total fat 25 g., saturated fat g., proteins 51 g., carbohydrates 47 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 8 hours 40 min Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Sauerbraten pumpkin and beef casserole

• 1 can (425 gr.) Cream corn
• 2 tbsp. Sauerbraten Gravy recipe see below
• 2 tbsp. l premium flour
• 1 piece of Sauerbraten brisket, recipe see below, sliced ​​into pieces per bite (about 3 tbsp.)
• 1 tbsp. Sauerbraten vegetables, recipe see below, chopped into small pieces
• 2 tbsp. slices of frozen nutmeg squash (approximately 300 gr.)
• 0.5 tsp dried thyme
• 2 large eggs
• 3/4 Art. grated cheddar

Sauerbraten in a slow cooker

• 1 (1.8 – 2.2 kg.) Beef brisket with a cut corner and excess fat
• 2 tbsp. l unrefined olive oil
• 2 tbsp. l tomato paste
• 1 tbsp. dry red wine
• 0.5 tbsp. red wine vinegar
• 1 tbsp. l spices for salting, tied in gauze bag
• 1 tbsp. lightly salted beef broth
• 6 pcs carrots cut crosswise into 4 parts
• 4 celery stalks, cut crosswise into 4 parts
• 2 leeks, cut in half and chopped into pieces 1 cm thick
• 12 pcs gingerbread cookie crumbled
• Chopped fresh parsley to taste

Recipes with similar ingredients: beef, corn, cheddar cheese, leek, seasoning for pickling vegetables, a bouquet of garni, wine vinegar, red wine, thyme, nutmeg pumpkin, celery, carrots

Recipe preparation:

1. Place the wire rack in the upper third of the oven and preheat the oven up to 200 ° C.
2. In a frying pan for the oven, mix the gravy and 1 tbsp. l flour; on moderate heat, stirring frequently, bring to a boil. Put brisket, Sauerbraten vegetables, pumpkin, thyme, 0.5 tsp. salt, pepper taste. Fry, stirring gently until the pumpkin warms up, about 5 minutes. Spread the mixture in a pan evenly.
3. In a bowl, combine corn, eggs, cheese, the remaining 1 tbsp. l flour and pepper to taste. Transfer to a meat mixture, put in a pan in bake and bake until cooked and toasted, 30 – 35 minutes. Let the dish rest for a few minutes before serving.

4. Sauerbraten in a slow cooker

   Sprinkle brisket 1 tsp. salt 0.5 tsp pepper and cut across into 3 parts. Heat in a large skillet over medium-high heat. olive oil, add the brisket and fry in batches, approximately 3 minutes on each side. Transfer to a slow cooker with a volume of 5 – 6 l.

5. Put the tomato paste in the pan and cook, stirring, 1 a minute. Stir in wine, vinegar, and spices in a bag and simmer for 4 minutes. Then pour into the slow cooker, adding the beef broth there, carrots, celery, leek and half chopped ginger cookies. Close the slow cooker and cook at minimum temperature for 8 hours.
6. Put meat, vegetables and a bag of spices. Mix the rest biscuits in gravy and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 tbsp. vegetables and 2 tbsp. gravy for another dishes. Slice the remaining meat and serve with vegetables and gravy.