Beef cheeks & bread dumpling casserole with chestnuts & apple
Beef cheeks, wonderfully tender with aromatic gravy - served with dumplings in any form. Our simple recipe for bread dumpling casserole with chestnuts and apple is a sophisticated variation on the classic bread dumpling.
People:For 8 persons
Cooking time:60 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Beef Cheeks
| 4 pieces | Beef Cheeks "Imperial Cheek" |
Bread dumpling casserole
| 1 piece | Onion |
| 1 tbsp. | Butter |
| 20 g | Parsley |
| 1 | Apple |
| 200 g | Chestnuts, pre-cooked |
| 300 g | Bread cubes |
| 2 | Eggs |
| 600 ml | Milk |
| Some | Salt |
| Some | Pepper |
| 4 tbsp. | Butter |
Preparation steps
Beef Cheeks
- Heat the “Imperial Cheek” beef cheeks in the sauce in the pan according to the instructions (approx. 15 minutes)
Bread dumpling casserole
- Peel and finely dice the onion and sauté in 1 tbsp of hot butter until golden brown.
- Chop the parsley, finely dice the apple and crumble the chestnuts.
- Mix with the bread cubes, eggs and milk.
- Season generously with salt and pepper.
- Preheat the oven to 180°C fan oven.
- Grease a springform pan (approx. 24 cm) with butter.
- Pour the bread dumpling mixture into the tin and press flat.
- Bake in the oven (middle shelf/oven rack) for approx. 40 minutes until golden brown.
- Remove and leave to cool.
- Cut the casserole into slices and fry in the hot butter on both sides until golden brown before serving.
Das AUMAERK Fleisch
