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Ingredients
Weckerl und Marinieren des Schweinslungenbratens
- 250 g Wasser
-
20
g frische Germ
or 5 g Trockengerm - 430 g Weizenmehl, glatt, und etwas mehr für die Arbeitsfläche
- 2 - 3 TL Salz, nach Geschmack
- 480 g Schweinslungenbraten
- ½ - 1 TL schwarzer Pfeffer, frisch gemahlen, nach Geschmack
- 20 g Dijonsenf
-
80
g dunkles Bier
or 80 g Whisky (z.B. Jim Beam Honey) - 800 - 1000 g Pommes Frites, TK, (siehe Tipp)
Füllung
- 50 g Olivenöl
- 4 Knoblauchzehen
- 280 g Zwiebeln, in Scheiben (3 mm)
- 30 g Sojasauce
- Senf zum Servieren
- Nutrition
- per 1 Stück
- Calories
- 2942 kJ / 703 kcal
- Protein
- 32 g
- Carbohydrates
- 98 g
- Fat
- 20 g
- Saturated Fat
- 4 g
- Fibre
- 7 g
- Sodium
- 1853 mg
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